Rosemary & lemon roast chicken

• Ready in 1h 20m

• Serves 2

• 477 calories

• 20.07g carbs

Rosemary & lemon roast chicken requires roughly 1 hour and 20 minutes from start to finish. This recipe makes 2 servings with 477 calories, 22g of protein, and 35g of fat each. For $2.75 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 95 people were glad they tried this recipe. A few people really liked this main course. It is a good option if you're following a gluten free, primal, and ketogenic diet. This recipe from BBC Good Food requires pack rosemary, carrots, garlic clove, and ¼kg chicken.

7 ingredients

1. 1 oz pack rosemary
2. 3 tbsps butter
3. 1 garlic clove
4. 1 lemon zest
5. 1/2 small chilli
6. 2 servings ¼kg chicken
7. 4 medium carrots

Instructions

1. Heat oven to 190C/170C fan/gas
2. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
3. Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving.
4. Serve it on a board with the carrots and a bowl of the roasting juices.