Perfect Herb & Lemon Roast Chicken

The motto of “you get what you pay for” is true in many ways and definitely when it comes to good food.  This free range chicken weighed 2.4kg and cost 8,47 euro.  It’s going to feed us the roast, then a pie, enough for a salad and then stock to freeze plus a good 3 days of chicken broth lunches. Happy days!

The Beast!


The Herb & Butter “stuffing”

Parsley, sage, rosemary and thyme chopped very finely.  Mix with zest of 1 lemon (don’t throw the lemon away) and roughly 50g of butter plus sea salt and freshly ground black pepper.  Mix all together until you have a smooth paste.

Loosen the skin under the breasts and legs. Using your hands smear the paste evenly. Season the chicken well.

If you’re serving potatoes, par boil them adding the lemon and a few cloves of garlic to the water. Drain then stab the lemon a few times, squeeze the pulp out of the garlic and put in the cavity.


Preheat oven to 200 degrees. Place chicken in a roasting tin breast side down. Cover chicken loosely with baking paper and cook for 1 hour.

Remove paper and continue roasting for another 30 minutes.  Rest the chicken, breast side up for a good 10 mins. Serve with vegetables and the lovely chicken juices.

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