Roast Chicken With Herb Oil

Chicken Roasted To Perfection

Roast chicken is versatile and easy to make. You can use your leftovers in a soup, in pasta or make it in a fresh green salad.

Roast Chicken With Herb Oil

4 Serving

90 Minutes

405 Calories


  • 1.5 kg free-range chicken
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp unsalted butter, softened
  • 1/3 tsp of black pepper
  • 1 tsp of kosher salt
  • 1 lemon, cut into quarters
  • Bunch of rosemary, chopped


  • Step 1: Preheat oven 230 degrees.
  • Step 2: Mix your rosemary, butter and oil into a small bowl. Lift up the chicken skin gently from the breast and rub your mixture between the flesh and skin.
  • Step 3: Season the chicken inside and out with salt and pepper.
  • Step 4: Place your chicken into a roasting pan. Place your lemon wedges inside the cavity of your chicken. Tie the legs together.
  • Step 5: Roast your chicken for about 20 minutes.
  • Step 6: Reduce your oven temperature to 190 degrees and keep roasting until it's cooked through.
  • Step 7: Lift your chicken, tilt slightly and empty the juices from the cavity into the pan. Juices should run clear. Transfer your chicken onto a cut board.
  • Step 8: Finally, cover the chicken with some aluminium foil to keep your chicken warm. Let it rest for 10 minutes before carving.