Roast Chicken

Garlic herb butter roast chicken packed with unbelievable flavours, crispy skin, and so juicy!


  • Garlic Butter
  • Olive oil
  • A touch of lemon
  • Rosemary
  • Parsley
  • A hint of dry white wine (optional, but adds so much flavour to the meat while keeping it so juicy)


  • Rinse and pat dry chicken with paper towel.
  • Combine olive oil, melted butter, wine (if using) and lemon juice together, rubbing all over the chicken, under the skin and inside the cavity.
  • Season chicken outside and inside with salt, pepper and parsley. Don’t be afraid to use generous amounts!
  • Rub the minced garlic over the chicken and under the skin. I do this separately as the last step to maximise the garlic taste.
  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. You can also use sprigs of Thyme or any other herb.
  • Roast chicken, basting half way through cooking time, until cooked through.
  • Broil until golden and crispy!
  • Roast for over one hour, depending on the size of your bird. A 4 pound (2kg) bird takes one hour and 20 minutes cooking time, then a resting time of 10 minutes to keep all of those juices in before slicing.