Country Range Lemon & Rosemary Roast Chicken with Butter Potatoes

17:36 (GMT+2) Wed, 26 Sep 2018

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1 x whole chicken

50 grams of butter

¼ cup fresh rosemary 

Juice and zest of 1 lemon 

1 clove of garlic, crushed 

2 tbsp Olive oil

Salt and pepper 

Roast potatoes

4 large potatoes, peeled & quartered

2 tbsp olive oil 

2 large red onion, cut into wedges 

1 whole clove of garlic 

6 sprigs fresh rosemary

Salt and pepper



Pre-heat oven to 180*  

Make butter mix

Crush rosemary, lemon zest and garlic in mortar and pestle

Add butter and mix thoroughly. 

Season with salt and pepper.

For chicken

Gently push butter mixture under the skin of chicken and in cavity.

Drizzle chicken with olive oil and season with salt and pepper.

Lay in roasting pan and cook for 1h15 min basting regularly. 

For potatoes

Place potatoes, red onion and garlic in roasting pan

Add olive oil, rosemary, salt and pepper.

Mix ingredients together until potatoes are evenly coated.

Cook on 180* for 1 hr, basting regularly, until golden brown.

Serve chicken on wooden platter with potatoes, fresh rosemary and lemon wedges.