Roast Chicken

This slight twist on your standard roast chicken really brings the bird alive! A few additional ingredients and care means you can turn your chicken into the star of the show. The great thing about this flavourful bird is that it is so versatile you can literally serve it with what you like.

Photo by James D Kirk (view original)


  • 1 medium to large free range chicken
  • 1 bulb of garlic
  • 1 unwaxed lemon
  • A few springs of rosemary
  • 3 knobs of butter
  • Salt and freshly ground black pepper


Step 1 – Wash the chicken thoroughly, and then with a sharp knife make a deep incision on each side of the bird where the thigh meets the breast – this is the thickest part of the chicken and will ensure it cooks quicker and more evenly.

Step 2 – Using one knob of butter coat the entire chicken, then push the remaining two under the skin, one on top of each breast.

Step 3 – Cut the lemon in half and squeeze one half all over the chicken, and then put the remaining half into the cavity of the chicken.

Step 4 – Bash the bulb of garlic with the end of the knife so the skins of the cloves split, and then place the bulb in with the lemon into the cavity.

Step 5 – Sprinkle the sprigs of rosemary over the top of the chicken, and season it well.

Step 6 – Place your prepared chicken in a pre-heated oven following the instructions given on the packet, or until the skin is crisp and juices from the thigh run clear. 

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