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The perfect roast chicken
Ever wondered how to do the perfect roast chicken? Well wonder no more, this foolproof method will leave you with juicy breast meat and perfectly cooked thighs with a delicious crispy skin!
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Total Time:
1
hour
hour
35
minutes
minutes
Servings:
6
serves
Calories:
157
kcal
Author:
Kylie
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Ingredients
▢
1
chicken
▢
3
tbsps
butter
softened
▢
2
teaspoons
chopped rosemary
▢
1
clove
garlic
▢
zest of one lemon
▢
1
tablespoon
lemon juice
▢
½
a lemon
I use the juice and zested lemon
▢
1
tablespoon
olive oil
▢
1
tablespoon
paprika
Instructions
Preheat oven to 180 degrees.
Combine the rosemary, butter, lemon zest and lemon juice in a small bowl.
Gently lift the skin of the chicken around the neck area using your fingers and gently separate it from the breast, the full length.
Push the butter mixture under the skin, filling the gap between the meat and the skin.
Push the half lemon, cut side inwards into the bottom cavity of the chicken.
Place the chicken, breast side up into a large baking dish.
Oil the whole top of the chicken.
Rub the paprika across the whole top of the chicken.
Bake at 180 degrees for 30 minutes per 500grams. I usually allow about 1.5 hours.
Nutritional Information
Serving:
1
bowl
|
Calories:
157
kcal
|
Carbohydrates:
2
g
|
Protein:
8.7
g
|
Fat:
13
g
|
Saturated Fat:
5.3
g
|
Polyunsaturated Fat:
6.9
g
|
Cholesterol:
41.9
mg
|
Sodium:
27.6
mg
|
Fiber:
0.7
g
|
Sugar:
0.5
g
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