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Lemon and rosemary roast chicken

  • 15 minutes
  • 1½ hours
  • 5-6
Lemon and rosemary roast chicken

Lovely meal to serve close to Christmas for the whole family.


  • 1.5-1.6 kg whole chicken
  • 100 grams butter, softened
  • grated rind and juice 1 lemon
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons flour
  • 4 kumara, peeled
  • 3 red peppers, optional


  1. Preheat the oven to 190ºC.
  2. Using a large knife or kitchen shears, cut the backbone from the chicken. Turn the chicken oven, press to flatten and place on a baking tray.
  3. Mix together the butter, lemon rind and juice and rosemary. Spread half the butter mixture under the skina nd the remaining mixture on top of the chicken. Sift over the flour.
  4. Roast in the preheated oven for 30 minutes. Place the kumara around the chicken and turn to coat in any juices or melted butter on the tray. Return to the oven for a further 30 minutes. Add the red peppers, if using, to the kumara and return to the oven for a further 15-20 minutes or until the chicken and vegetables are cooked. Serve the chicken and vegetables with your favourite greens.

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