tasty and moist roast chicken for summer
for 4
for 4
- 20g rosemary
- 3 tbsp butter
- 1 garlic clove, crushed
- 1 lemon, zested and then halved
- 1 tsp paprika
- 1¼kg whole chicken, preferably free-range
- 4 medium carrots (or other roastable veg, eg swedes)
Heat
oven to 190C/170C fan. Very finely chop half 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.
Place the chicken on a wire rack over 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 carved on a board with the carrots and potatoes and gravy alongside.
Place the chicken on a wire rack over 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 carved on a board with the carrots and potatoes and gravy alongside.
