Everybody loves a roast chicken. This citrus and rosemary roasted chicken recipe is easy to make, full of flavour, and family friendly. We’ll walk you through how to butterfly the chicken to make the cooking time so much quicker and look better when serving.
citrus and rosemary roasted chicken
- 1 whole fresh free range chicken no 16 or 18
- 2 lemons, sliced
- 4 sprigs of rosemary
- 2 cloves garlic, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt flakes
- lemon flavoured olive oil to drizzle
Preheat oven to 180°C.
First spatchcock the chicken this is simple to do and speeds up the cooking process. Place chicken on a chopping board breast side down. Using a pair of kitchen scissors cut down the back bone of chicken on both sides. Be sure to watch the video and we’ll show you how. Flatten chicken and skewer the legs in place and the transfer into a roasting pan lined with baking paper breast side up. Rub the chicken with olive oil and sprinkle with sea salt. Lay the lemon slices evenly over the chicken and sprinkle with the rosemary leaves. Roast in the preheated oven 180°C for 1 hr and 15 minutes. Rest in the pan 10 minutes before plating. Garnish with fresh rosemary and drizzle with lemon flavoured olive oil. Serves 4.
Tips: The chicken maybe marinated in the oil and herbs over night. Chicken Maryland may also be used for this recipe. If you don’t have lemon flavoured olive oil you can use good quality olive oil with a little lemon zest stirred through. If you are time poor, Ritchies will butterfly the chicken for you.