Herb Fed Poultry GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Lemon and Rosemary Roast chicken

  • Prep Time
    5mins
  • Cook Time
    dependant on bird size
  • Total Time
    dependant on bird size

Chicken loves lemon and it loves herbs. So here's my lemon & rosemary roast chicken, perfect for a Sunday treat!

Serves: dependant on bird size

  • 1 Herb Fed chicken

  • 4 sprigs rosemary - 2 whole and 2 finely chopped

  • 3 garlic cloves, crushed

  • 100g butter, room temperature

  • Zest of 2 lemons

  • Dried oregano

  • Salt

  • Pepper

  • 2 onions, roughly chopped

  • Preheat your oven to 210c

  • In a bowl, mix together the butter, chopped rosemary, lemon zest, garlic and a pinch of salt & pepper

  • 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

  • Take some of the butter mixture and stuff this in between the skin and meat on both breasts

  • Then use your fingers to smooth the skin back down over the breasts

  • Rub the remaining butter mixture all over the outside of the chicken

  • Add the sprigs of rosemary in to the cavity of the chicken

  • 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

  • Place the chicken in to the roasting tin and sprinkle with oregano, salt and pepper

  • Roast in the oven until the internal temperature of the breast is 71c and the legs & thighs are above 80c.

  • Serve with crispy roast potatoes and the trimmings of your choice

  • Enjoy!

 

Smokin elkRecipe Courtesy of The Smokin Elk

 

 

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