Nothing tastes better than an easy to make roast chicken! Especially when the chicken is roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine for an unbeatable flavour. Juicy from within and loaded with flavours, there is no doubt that this recipe may become your go-to recipe whenever you want to cook a chicken roast. Scroll down for the oven-roast chicken recipe.
The total Calories in the chicken roast is 510kcal
- Carbohydrates: 4g
- Protein: 71g
- Fat: 31g
- Saturated Fat: 7g
- Cholesterol: 234mg
- Sodium: 195mg
- Potassium: 588mg
- Vitamin C: 22.5mg
- Calcium: 49mg
- Iron: 2.9mg
Chicken provides many health benefits like protein supply, weight loss, healthy bones, and boosts immunity.
Prepare time: 20 mins
Cook: 50 mins
Ready in: 1 hr 10 mins
Ingredients
- 2kg whole chicken, at room temperature giblets and neck removed from the cavity
- 1/4 cup unsalted butter, melted
- 3 tablespoons olive oil
- 1/4 cup white wine, (OPTIONAL)
- 1 lemon, halved Salt, and freshly ground pepper, to taste
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves, minced
- 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
- 3 fresh whole rosemary sprigs
Preparation
- Firstly, preheat the oven to 430 degrees F.
- Now, line a baking tray with foil or lightly grease a roasting pan.
- Clean the chicken, discard the neck of the chicken from inside of the cavity, and remove any excess fat and leftover feathers.
- Sprinkle the olive oil, melted butter, wine (optional), and the juice of half a lemon over the chicken, under the skin, and inside of the cavity.
- Season chicken freely on the outside and inside the cavity with salt and pepper.
- Put over some of the parsley.
- Spread the minced garlic over the chicken, and mix all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halves.
- Now, tie the legs of the chicken together with kitchen string.
- Put the side of the breast up into a baking tray or roasting pan.
- Next, start roasting it and do it for almost an hour and 15-20 minutes, basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer. Baste again, then broil for a further 2-3 minutes until it turns golden in colour.
- Finally, remove from the oven, cover with foil and allow to stand for 10 minutes before serving.
Serve hot, drizzled with pan juices and remaining lemon half cut into wedges or slices.