Saturday, 20 December 2014

Lemon, Rosemary & Garlic Roasted Chicken

  • Ingredients 

  • 1 Whole Chicken
  • Zest and Juice from 1 Lemon
  • 1 tbsp. Rosemary, fresh or dried
  • 1 tbsp. Paprika
  • 3 Garlic Cloves, whole
  • 3 Garlic Cloves, chopped finely
  • 1 Whole Onion, peeled
  • 2 lbs. Baby Potatoes, cut in half
  • 1/2 lbs. Baby Carrots
  • 3 tbsp. Olive Oil
  • Salt and Pepper to taste


  1. Preheat oven to 400°F.
  2. Place the potatoes and the carrots in a bowl. Add 1 tbsp. of Olive Oil and some salt & pepper and mix thoroughly. Add the potatoes and carrots to your roasting pan.
  3. Pat your chicken dry with paper towels
  4. Mix 2 tbsp. of Olive Oil, the lemon zest & juice, the chopped garlic cloves, rosemary, paprika and some salt & pepper in another bowl
  5. Rub this mix all over the chicken.
  6. Place the 3 whole garlic cloves and the whole onion inside of the chicken.
  7. Place the chicken into the roasting pan, surrounded by the potatoes and carrots
  8. Roast the chicken in the oven for 1 hour to 1 hour and 30 minutes. You will know that the chicken is done when its juices run clear.