Roast Chicken with Lemon, Garlic & Rosemary

There are many ways to roast a chicken. This particular roast chicken recipe is a personal favourite. I love the flavour and the chicken meat is extra juicy (including the breast meat). The juice from the roasting is so delicious. The aroma that fills the house during roasting is heavenly.Any left over chicken can be used to fill sandwiches or add to a salad for the next day's meal. I use the chicken bones (after carving out the meat) to make chicken stock.

Video: https://youtu.be/BmHluQeauNU

INGREDIENTS

• 1 whole chicken (or 4 Maryland pieces)

• 1 tablespoon finely grated lemon (or lime) rind

• 2 cloves garlic (crushed)

• 1 tablespoon rosemary

• 20 gm butter (soften)

• 1 teaspoon salt

• Dash of black pepper

METHOD

1. Mix all the ingredients (other than the chicken) in a bowl and set aside.

2. Separate the skin from the flesh of the chicken using the back of a spoon. Push gently through without breaking the skin.

3. Put the lemon mixture in the space between the skin and the flesh and spread the mixture evenly, pushing it deep into the drumsticks. Spread any remaining butter on the surface of the skin. Place chicken into the baking dish. Add any extra rosemary to the dish.

4. Set the oven temperature at 180°C (fan forced) and place the baking dish in the oven.

5. Roast the chicken for a total of 40-45 mins (after the oven temperature has reached 180°C).  Baste every 15 minutes until chicken is golden brown. A lot of oil will be produced during roasting. Drain the oil at each basting. Alternatively, use a roasting rack.

6. To check if the chicken is cooked, insert a food thermometer into the thickest part of the chicken - temperature should reach at least 75°C.

7. Remove the chicken and pour the sauce into a small bowl. Skim off the oil that floats on top.

8. Carve the chicken and serve with the super delicious sauce. Yum!