Lemon, Rosemary and Garlic Roasted Chicken with Pan Sauce

The perfect rustic roast chicken.


Roast Chicken

Size 14 chicken or approx 1.4 kg
1 small lemon
1 small onion
50g butter
Zest of one lemon
2 large garlic cloves (crushed or finely chopped)
2 tbsp fresh rosemary (finely chopped)
1-2 tsp salt
1 tsp pepper

Pan Sauce

Chicken drippings
1/4 cup of dry white wine


1. Heat oven to 200 degrees.

2. Remove chicken from the fridge, rinse chicken and pat dry. Cover and let sit for 30-60 minutes to get to room temperature.

3. Meanwhile prepare butter, mix together the butter, garlic, lemon, rosemary and salt in a small bowl.

4. Place chicken into a roasting dish, put the lemon and onion inside the chicken. Carefully lift the skin on the breast away from the flesh and rub some butter inside. As well as on the outside of the skin.

6. Roast for around 1 hour and 20 minutes. Remove from the oven, juices should be clear, the skin golden brown and crispy. Let the chicken rest for 15- 20 minutes.

7. While the chicken is resting, make the pan sauce. Pour the sauce from the roasting dish into a pan, scrapping any caramelised parts too. Add the white wine and bring to the boil, allowing the wine to reduce.

8. Plate up by pulling chicken off the bone, try keeping the crispy skin intact for some pieces. Arrange on a plate and pour over the desired amount of sauce.

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