Garlic Rosemary Roast Chicken

    1 hour 10 minutes

    A roast chicken can also be packed with a flavour punch as shown in this recipe that has loads of garlic, butter and rosemary.

    108 people made this

    Serves: 5 

    • 1 whole chicken
    • 1 lemon
    • 280g unsalted butter, softened
    • 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

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees 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 (81)


    Used different ingredients. I make this recipe with coriander instead of rosemary which I find too overpowering with chicken! Also lovely with the addition of pistachio nuts, almond slivers or chopped macadamias to the butter.  -  29 Oct 2009


    Altered ingredient amounts. 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 string, and so used dental floss (clean, of course!) and it worked perfectly! Not the quickest of recipes, it is a crowd pleaser.  -  18 Jul 2008


    Altered ingredient amounts. It was delish, however, i did halve the amount of butter, but kept the rest of the ingredients as per the recipe. Also, I should have left the flavours develop a bit more before roasting.... will definately make it again =)  -  12 Apr 2010