Garlic, Lemon and Rosemary Roast Chicken Served with Baked Butternut
- Prep Time: 15
- Cook Time: 100
- Total Time: 1 hour 55 minutes
- Yield: 4
- Category: Chicken & Poultry; Christmas; Easter; Lunch; Main Ingredient; Mains; Meals and Courses; Seasonal; Summer; Winter
Description
Garlic, lemon and rosemary – this fragrant combo is undefeated, especially in this crowd-pleasing roast chicken recipe.
Ingredients
1 kg mixed chicken pieces
salt and freshly milled black pepper, to taste
2 Tbsp (30 ml) unsalted butter, melted
2 cloves garlic, finely chopped
juice of 3 lemons (cut the lemons into quarters and reserve the squeezed quarters)
2 sprigs fresh rosemary
Butternut
1 butternut, seeded and sliced
salt and freshly milled black pepper, to taste
3 Tbsp (45 ml) chopped fresh sage
¼ C (60 ml) olive oil
2 Tbsp (30 ml) butter
Instructions
Preheat the oven to 180 °C.
Season the chicken pieces and place them into a plastic bag. Add the butter, garlic and lemon juice and shake the bag until the chicken pieces are well coated.
Place the chicken pieces and remaining juice into a roasting tray together with the retained lemon quarters and sprigs of rosemary, and roast for about 1 hour until the chicken pieces are cooked and crispy. Cover with foil if the chicken starts to burn.
Rub the butternut with the seasoning, sage, oil and butter and roast for 30–40 minutes until the butternut is cooked.
Once the chicken is cooked, remove from the oven and allow to rest for about 10 minutes before serving together with the butternut slices and roasted lemon quarters.
