Country Range lemon & rosemary roast chicken with butter potatoes

14:47 (GMT+2) Tue, 18 Dec 2018

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1 x whole chicken

50 - 75 g of butter

¼ cup fresh rosemary

Juice and zest of 1 lemon

4 cloves garlic, crushed

2 tbsp Olive oil

Salt and pepper

Roast potatoes:

4 large potatoes, peeled & quartered

50 g butter

2 tbsp olive oil

2 large red onion, cut into wedges

4 large cloves 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 1 hour and 15 min basting regularly.

For potatoes:

Place potatoes, red onion and garlic in roasting pan

Add olive oil, rosemary, butter, 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.