Lemon rosemary roast chicken

Featured on Operation Transformation


This lemon rosemary chicken is sure to be a hit with the whole family.


Ingredients - Serves 2 Adults

  • 1.5kg whole chicken (100g cooked chicken per person)
  • 1 lemon
  • 2 fresh rosemary sprigs
  • 2 garlic cloves
  • 1 teaspoon of butter (at room temperature)
  • 250g of new baby potatoes
  • 1 turnip
  • 3 large carrots
  • sea salt and freshly ground black pepper to taste

Method

  1. Remove the chicken from the fridge 1 hour before you plan to cook it and discard any packaging. Dry well inside and out with kitchen paper, then stuff the cavity with the lemon you have cut in half and the rosemary.
  2. Preheat the oven to 190°C/ 375°F/ Gas Mark 5. 
  3. Peel the garlic, then use a garlic crusher or the fine side of a box grater if you find that easier. Mix with one teaspoon of butter in a small bowl until evenly combined and season with a little salt and pepper. Smear all over the skin and put into a roasting tin that it fits snuggly into.
  4. Remember to wash your hands with warm soapy water after handling raw chicken.
  5. Place the chicken in the oven and roast for 1 hour and 20 minutes until the chicken is cooked through and golden brown. To check that it is fully cooked, pierce the thigh with a skewer - the juices should run clear. 
  6. Meanwhile, steam the potatoes in a petal steamer inserted into a saucepan over a medium heat for 15-20 minutes or until completely tender.
  7. Meanwhile, peel the turnip and carrots and cut both into small dice, then put into a pan fitted with a petal steamer and place on a medium heat to cook for 8-10 minutes or until just tender.
  8. Remove the chicken from the oven and cover loosely with tin foil and a clean tea towel and leave to rest while you cook the vegetables. 
  9. Mash the turnip and carrots together until you have a smooth mash, then season with plenty of pepper.
  10. Carve the chicken into slices and arrange 100g on each plate with the potatoes and turnip and carrot mash to serve. 
info

The remaining chicken can be covered in clingfilm on a plate and stored in the fridge for up to 4 days.

About this Recipe

Featured on the RTE programme Operation Transformation

Lemon rosemary roast chicken
info

All our recipes are nutritionally analysed by our team of experts.

Serves

2 Adults

2 Adults

5-a-day

2 Of Your 5 A Day

2 Of Your 5 A Day

Utensils Needed

Cheese Grater, Chopping Board, Chopping Knife, Mixing Bowl, Saucepan

Cheese GraterChopping BoardChopping KnifeMixing BowlSaucepan
1/2 of this recipe contains
Energy
1455kj
344kcal
17%
Fat
2.4g
3%
Saturates
0.7g
3%
Sugars
11g
12%
Salt
0.3g
5%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (364g)
Energy400Kj 1455Kj
94Kcal 344Kcal
Fat0.7g 2.4g
(of which saturates)0.2g 0.7g
Carbohydrate9.2g 34g
(of which sugars)3.1g 11g
Fibre2.1g 7.8g
Protein12g 43g
Salt0.1g 0.3g

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