Rosemary & lemon roast chicken

Name: Rosemary & lemon roast chicken
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 20 grams pack rosemary; 3 Tbsps butter; 1 garlic clove, crushed; 1 lemon, zested and then halved; 1 smalls red chilli, deseeded and chopped; 1 serving 1¼kg whole chicken, preferably free-range; 4 mediums carrots

If you have approximately 1 hour and 20 minutes to spend in the kitchen, Rosemary & lemon roast chicken might be a spectacular gluten free and primal recipe to try. One serving contains 361 calories, 12g of protein, and 27g of fat. For $2.39 per serving, you get a main course that serves 2. This recipe from BBC Good Food requires pack rosemary, chilli, carrots, and ¼kg chicken. If you like this recipe, take a look at these similar recipes: Roast Chicken with Rosemary and Lemon, Rosemary Lemon Roast Chicken, and Roast Chicken with Rosemary and Lemon.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.

Ingredients you will need

Lemon Zest

Rosemary

Whole Chicken

Butter

Chili Pepper

Garlic

Lemon

Dry Seasoning Rub

Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving.

Ingredients you will need

Rosemary

Carrot