Quick And Delicious
Lemon and Herb Roast Chicken
May 1, 2015

Serves:  6 – 8

Preparation:  10 minutes

Baking:  approx. 1 hour

Lemon and Herb Roast Chicken

  • 2 kg (approx.) organic chicken
  • 100g butter
  • zest of 1/2 a large lemon
  • juice of 1/2 a large lemon
  • 4 large cloves of garlic, crushed (or chopped finely)
  • 1 handful fresh thyme, leaves picked and roughly chopped
  • 1 handful fresh rosemary sprigs, leaves picked and chopped finely
  • 4 rashers nitrate free bacon, optional
  • sea salt
  • freshly ground black pepper


  1. preheat the oven to 190 degrees celcius.
  2. in a bowl mix all the ingredients together (apart from the chicken) thoroughly.
  3. carefully prise apart the skin from the flesh and place the butter mixture beneath the surface of the skin and spread out roughly.  With a knife, knick the legs to insert some of the mixture into the legs as well.   Use all the mixture.
  4. Place into a baking dish along with any roast vegetables you want to have with it.
  5. Bake for approx. an hour and a half.   You know the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.

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