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Nutrition: per serving

  • kcal564
  • fat37g
  • saturates15g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein57g
  • salt0.59g
    low
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Method

  • step 1

    Heat oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin, then stuff the garlic and bay leaves into the cavity. Rub the outside of the chicken with butter, then squeeze over the lemon juice and add the lemon halves to the inside of the chicken. Season inside and out, then cook the chicken for 20 mins.

  • step 2

    Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving.

Recipe from Good Food magazine, October 2011

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Comments, questions and tips (9)

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Overall rating

A star rating of 5 out of 5.17 ratings

dld

Any idea on what can I use instead of butter?

jake@hopking.io

Lard.

lizleicester

A star rating of 5 out of 5.

Simply the best!

selina_c

A star rating of 5 out of 5.

i found this recipe after testing others and not being happy with how my roast chicken turned out. my boyfriend and i LOVE this recipe, it's simple but incredibly effective. the chicken is always moist and the skin goes a gorgeous golden brown. highly recommended.

sallysass avatar

sallysass

Made this for tonight's tea & mmmmm by far the best chicken I have ever cooked. I will only be cooking my chickens this way from now on :)

selina_c

i use this every time i make a roast chicken, it's the best (and easiest) recipe i've tried. the chicken is always moist and flavourful. highly recommended.

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