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Lemon and rosemary roast chicken

  • Timer Prep 30 min
    Cook 70 min
  • Chart 320.0 cal/
  • Chef hat Easy


Slice the onions. Halve the garlic bulbs horizontally.

And the rest...

  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens). Remove any string from the chicken and put it on a board.
  2. 2 Zest the lemon, then cut it in half. Squeeze the juice from one half into a bowl, then add the zest and olive oil.
  3. 3 Squeeze the juice from the remaining lemon into the cavity of the chicken.
  4. 4 Rub the lemon and oil mixture over the chicken; season well.
  5. 5 Chop the leaves from a sprig of rosemary and place in the cavity of the chicken, along with one half of the squeezed lemon.
  6. 6 Scatter the onions in the base of a medium roasting tin and sit the chicken on top.
  7. 7 Strip the leaves from the remaining sprig of rosemary and scatter over the chicken.
  8. 8 Pour the wine around the chicken, then add the halved bulbs of garlic to the tin.
  9. 9 Roast for 20 minutes, then reduce the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
  10. 10 Cook for a further 40-50 minutes or until the juices run clear when a skewer is inserted into the thickest part of the thigh.
  11. 11 Rest the chicken for at least 20 minutes before carving it.

And the rest...

  • Average per serving
  • Calories 320.0kCal
  • Fat15.6g
  • Saturated4.0g
  • Salt0.39g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg