Roast Chicken

Ingredients

• 1 whole chicken, about 1.6kg
• 1 lemon, halved
• 1 whole garlic bulb, halved
• Small bunch thyme or rosemary
• 3 tbsp softened butter
• Salt and pepper
• Oil

Instructions

1. Heat the oven to 200C and pat the chicken dry inside and out.
2. Stuff the cavity with the lemon, garlic and herbs.
3. Rub the bird all over with the soft butter, then season generously.
4. Place breast-side up on a roasting tray and roast for about 1 hour 15 minutes, until the juices run clear when pierced at the thigh.
5. Rest for 15 minutes loosely covered before carving.

Serving suggestions

• Lovely with roast potatoes, steamed greens and gravy.

Storage & reheating

Cold chicken keeps 3 days; use leftovers in sandwiches, soup or rice.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions