Simply roast chicken
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Serves:     people
Notes from Anna

This simple roast is more than the sum of its parts. The combination of butter and rosemary works very well and gives the almost caramelised pan juices a great depth of flavour. Add some plain wholegrain basmati for a wholesome meal.
Any leftovers are delicious eaten cold with a simple rocket and tomato salad for lunch the following day.



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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Rinse the chicken thoroughly and pat dry with kitchen paper. Put it in a roasting tin.
  3. Wash the rosemary sprigs and stuff one into the body cavity of the bird. Sprinkle the rest of the rosemary leaves over the outside.
  4. Cube the butter and dot it over the breast and thighs of the chicken. Season the bird with a little sea salt and a generous grinding of black pepper.
  5. Put the chicken in the oven and roast for 35 minutes. After this time, turn the bird over and continue cooking for another 35 minutes.
  6. Put the chicken on a plate, cover it with foil and leave it to rest for a good 15 minutes. Keep the pan juices warm.
  7. Serve the chicken doused with the cooking juices and some plain wholegrain basmati rice.

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