Garlic roasted chicken

    1 hour 10 mins

    A juicy, roast chicken recipe with lots of garlic, rosemary and lemon.

    107 people made this

    Serves: 5 

    • 1 whole chicken
    • 280g unsalted butter, softened
    • 1 lemon
    • 1 head garlic, peeled and crushed
    • 2 tablespoons chopped fresh rosemary
    • salt and freshly ground black pepper to taste
    • 1 teaspoon paprika
    • 5 cloves garlic, sliced
    • 5 sprigs fresh rosemary

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C.
    2. Rinse the chicken and pat dry. Zest the lemon. Slice remaining lemon into quarters and set aside. Blend butter, lemon zest, crushed garlic and rosemary together.
    3. Take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixture onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
    4. Season the cavity of the chicken with the salt, pepper and paprika. Add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. Bind the legs with kitchen string and tuck the wings into the leg joints to secure.
    5. Place the chicken breast up onto a roasting tin and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.

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    Reviews in English (80)


    This recipe is wonderful, and as easy as baking a chicken normally is. It is nice, due to the nice medley of fresh herbs and lemon. One note, I didn't add all the butter mixture to the chicken, as it was quite a lot. Half of the mixture (with the full amount of herbs, just half the butter) works wonderfully as well. Or make the full batch, and use the rest of the herb butter for bread, etc. Additionally, I did not have kitchen twine, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser.  -  30 Mar 2001  (Review from Allrecipes US | Canada)


    Fabulous! I followed the recipe, only I used 1/2 cup butter instead of 1 cup; even though I had a 4.5 pound chicken, it was still enough. The chicken was very moist and flavorful. I changed the way I roasted it, though----I roasted it at 500 degrees for 20 minutes, breast side down, and then I flipped the chicken and turned the temp down to 375 and baked until done. Nice crispy chicken. My husband and I just LOVED it. Thanks for sharing!!!  -  30 Sep 2006  (Review from Allrecipes US | Canada)


    This chicken had great flavor. However, the cooking time is way off. I made the butter as directed and indeed there was a lot of it. But I was able to still use it as accents for the rest of the meal...some in the mashed potatoes, a little on the steamed green beans, and finally some on the table to spread on the bread. I still had a lot left over, so I can use this later in the week for other things. I will make this recipe again and next time I will take into account that the time needs to be pretty much doubled. The flavor was what made the recipe. I am going to look for more by this person!  -  20 Feb 2006  (Review from Allrecipes US | Canada)