Roast Chicken

01Method

1. 1

   Heat the oven to 200°C and line a roasting tray with aluminium foil.

2. 2

   Combine the softened butter with the lemon zest in a bowl. Pick the leaves from one rosemary sprig, chop them finely, and stir into the butter along with salt and pepper until well blended.

3. 3

   Place the chicken breast-side up on the prepared tray. Work the herb butter all over the bird — across the surface, beneath the skin, and inside the cavity.

4. 4

   Squeeze the juice from one lemon over the chicken, then tuck the spent lemon halves inside the cavity together with the three remaining rosemary sprigs.

5. 5

   Roast the chicken for approximately 1 hour 15 minutes, until the skin is deep golden brown and the juices run clear and sizzling.