45 Minute Roast Chicken with Rosemary and Garlic
45 minute roast chicken. The ultimate comfort food and on the table in under an hour. Crispy skin, succulent meat and simple to make.
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- 1.3 kg chicken (the best you can afford)
- 2 garlic cloves
- 2 tablespoon rosemary leaves
- 50 g soft butter
- ½ teaspoon cracked black pepper
- ½ teaspoon salt
Remove the chicken from the fridge for an hour before cooking. Remove any trussing or string so the chicken is sitting freely.
Pre-heat the oven to 230ºC/Gas Mark 8/450ºF
Finely chop the rosemary, then peel and finely chop (or crush) the garlic.
Add these to a bowl along with the butter, add the salt and black pepper and mix well with a fork. .
Spoon the butter mixture into the cavity of the chicken, don't worry about scraping the bowl, you will use the leftovers in a moment.
Place the chicken into a roasting tin and use your fingers to gently massage over the remnants of the butter mixture.
If you have a half a lemon hanging around (from a sneaky G&T earlier???) then shove that into the cavity too
Season the top with a little extra salt and then place in the middle of the oven for 45 minutes.
It is important not to open the door during the cooking time. Set your timer and don't touch.
Transfer the chicken to a chopping board and leave it in a warm place to rest for 10 minutes.