Recipes

Golden Lemon & Herb Classic Roast Chicken

A beautifully roasted whole chicken (1.8–2 kg) becomes the shining star of a comforting family meal—succulent, aromatic, and perfect alongside roasted seasonal veg or buttery mashed potatoes.

Ingredients:

• 1 whole chicken (1.8–2.0 kg), giblets removed, patted dry

• 2 tbsp softened unsalted butter

• Zest of 2 lemons

• 1–2 sprigs fresh rosemary (leaves finely chopped)

• Salt and freshly ground black pepper, to taste

• 1 lemon, halved (for cavity and juice)

• 1 onion, quartered (for roasting tray)

• 2–3 carrots, cut into large chunks (for roasting tray)

• 2–3 stalks of celery, cut into large chunks (for roasting tray)

• ½ cup (120 ml) water or chicken broth (to moisten veg)

Instructions:

1. Preheat & prep: Preheat your oven to 200 °C (400 °F) (convection) or 220 °C (425 °F) (standard).

2. Make herb butter: In a small bowl, mix softened butter with lemon zest, chopped rosemary, salt, and pepper.

3. Season chicken: Smear the herb butter under the chicken’s skin, over the entire surface, and inside the cavity. Squeeze a lemon half over the bird, and place the remaining lemon halves and rosemary into the cavity.

4. Arrange vegetables: Spread onion, carrots, and celery in a roasting dish or baking tray; pour in water or broth to create a shallow layer.

5. Roast: Place the chicken breast-side up on top of the vegetables. Roast for approximately 1 h 15 min, or until the juices run clear and internal temperature reaches 75 °C (165 °F).

6. Rest: Once cooked, allow the chicken to rest for 10–15 minutes before carving.

Seasoning & Serving:

• Seasoning: The bright lemon zest and rosemary-infused butter delivers fragrant, savory depth. The veggies roasted beneath soak up all the juices, giving them incredible flavor.

• Serving suggestions: Carve the chicken and serve it alongside the roasted onions, carrots, and celery. Mash some potatoes or whip up creamy mashed sweet potatoes to soak up the juices. A crisp green salad or steamed greens adds freshness to the plate.

Link to source!

https://www.thepioneerwoman.com/food-cooking/recipes/a10727/roast-chicken/?utm_source=