Cook and Scale
Classic Roast Chicken
4 servings · 95 min total
A golden, buttery whole roast chicken perfumed with lemon, garlic, and rosemary. The Sunday centrepiece everyone reaches for.
Ingredients
- 1 chicken breast
- 50 g butter, softened
- 1 lemon, halved
- 4 garlic
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tsp fresh thyme
- salt to taste
- black pepper to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Rub the chicken — Heat the oven to 200°C. Pat the chicken dry and rub all over with softened butter and olive oil.
- 2.
Stuff the cavity — Season generously with salt and pepper. Put the lemon halves, garlic, rosemary, and thyme inside the cavity.
- 3.
Roast the chicken — Roast for 80 minutes, basting once halfway, until the juices run clear and the skin is golden.
- 4.
Rest before carving — Rest the chicken loosely covered for 10 minutes before carving and serving.