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Roast Chicken

Roast Chicken
Recipe By: Sara

About this Recipe:

SaraSara: Roast chicken should be an everyday meal, it is easy to prepare and the golden bird with juicy meat also has a wonderful taste. Spreading butter underneath the skin makes it very crispy and the herb adds a wonderful aroma. Add vegetables such as potatoes, yam, bell peppers and mushroom to your roasting pan in the last half an hour to have tasty sides as well.

Main Ingredients:

Whole Chicken : about 2 Kg (4-5 lb)
Butter: 3 tbsp ( room temperature)
Tomato: 1 large
Lemon : 1 large
Garlic: 3 cloves
Onion: 1 large
Rosemary : 1 tsp dried or 2 tsp fresh ( Thyme also works well)
Lemon Juice: 1/2 Cup
Salt and pepper to taste


1. Clean the chicken and remove any extra from cavity of the chicken.

2. Slice the onion and mince the garlic.

3.Place the chicken in a big zip-top plastic bag and pour the onion, garlic and lemon juice and marinate in the fridge for at least 2 hours.

4. Remove the chicken, cut lemon and tomato in two wedges. Sprinkle salt inside the cavity and then stuff the lemon and tomato wedges inside the chicken cavity.

5. Slide fingers under skin of breast and upper part of legs, loosening skin. Spread butter and rosemary under skin on breast and upper leg meat. Tuck wings underneath bird.

6. Preheat the oven to 350F. Roast the chicken uncovered about an hour and half, until a thermometer inserted into chicken thigh reads 180F.

7. Remove cooked chicken and cover with foil and let rest for 10 minutes before serving.

Published on May 31, 2008

Herbs & Spices in this Recipe:


More Poultry Recipes:

Chicken Francaise Recipe
Chicken Francaise
Soy Marinated Chicken with Mashed Potato Recipe
Soy Marinated Chicken with Mashed Potato
Chicken Curry with Coconut Milk Recipe
Chicken Curry with Coconut Milk

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Prep Time
20 min
Cook Time
1.5 hour
Ready in
2 hours
Recipe by
8 Ratings
Average rating: 3.76

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Comments: 11

Jeff, Guest from: Toronto, On2008 Jul 20
it would be nice if you told us what temp to cook it at, don't you think?

Caroline, Guest from: Nelson Bc2008 Aug 27
350-400F should work for this recipe

Hasolkid, Guest from: Canada2008 Sep 12
are you sure to leave the chicken uncovered while baking?last time i tried this, the inside was still raw while the skin was burned.

Sara, Member2008 Sep 16
Hi hasolkid, Yes I have always made this recipe without covering the chicken. This way chicken keeps all its moisture inside. What temp. did you use? You should put the chicken in the middle oven rack and broiler should be off too. If with all this, you should still feel that the chicken needs more time in oven while the skin is done, just cover the chicken but not the whole dish, otherwise the chicken will release all its flavors. Hope this helps

Anita, Guest from: Penticton2008 Nov 08
This recipe has omitted the temperature to cook the chicken at..

PR, Guest2008 Nov 16
Step 6: Preheat oven to 350... what part of the temperature are people not getting here?

Ildi, Guest from: Mississauga, Ontario2008 Nov 30
Average rating: 5
I just loved it, easy to make and the flavour was just delicious.

Smartone, Guest2009 Oct 17
Hey Jeff... read much... 350 was the temp. I mean, you don't pre-heat and then turn the heat down do you?

Judyboots, Guest from: Canada2010 Jan 15
Average rating: 4
What does one do with the onions and and garlicafter marinating the chicken? It looks like they don't get stuffed into the cavity with the lemon and tomatoes....

Louise Maas, Guest from: Brampton,Ont2010 Jan 19
Average rating: 4
Tried this recipe tonight. Very moist and tasty.Whole family approvedWill definitely cook again

Michelle, Guest2011 Jan 26
Is the garlic and onion put in the freezer bag whole?

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