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Preheat your oven to 210c
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In a bowl, mix together the butter, chopped rosemary, lemon zest, garlic and a pinch of salt & pepper
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Using your fingers, gently release the skin away from the chicken breasts, so you can slide your fingers all the way between the skin and the meat
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Take some of the butter mixture and stuff this in between the skin and meat on both breasts
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Then use your fingers to smooth the skin back down over the breasts
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Rub the remaining butter mixture all over the outside of the chicken
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Add the sprigs of rosemary in to the cavity of the chicken
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Halve the zested lemons and along with the onions, place them in the bottom of a large roasting tin for the chicken to sit on top
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Place the chicken in to the roasting tin and sprinkle with oregano, salt and pepper
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Roast in the oven until the internal temperature of the breast is 71c and the legs & thighs are above 80c.
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Serve with crispy roast potatoes and the trimmings of your choice
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Enjoy!
Recipe Courtesy of The Smokin Elk
