Rosemary and lemon roasted chicken

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I found this recipe on the BBC food website. The result is a fantastic moist chicken with an unforgettable flavour!

20g pack rosemary
3 tbsp butter
1 garlic clove, crushed
1 lemon, zested and then halved
½ small red chilli, deseeded and chopped
1¼kg whole chicken
4 medium carrots
Salt and pepper to taste

Heat oven to 190C/170C fan/gas 5. 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.

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Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.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. Serve it on a board with the carrots and a bowl of the roasting juices.

Enjoy! Xxxx Natascha