Roast chicken with lemon and garlic

We show you how to turn roast chicken into a gourmet meal the whole family will be raving about! The chicken pieces are also ideal to take to a picnic or add to school and work lunch boxes.

  • 25 mins preparation
  • 40 mins cooking
  • Serves 6
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Roast chicken with lemon and garlic
  • 1.8 kilogram chicken
  • 30 gram butter, softened
  • 6 cloves garlic, unpeeled
  • 1 lemon
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon sea salt flakes
  • 1 teaspoon cracked black pepper


Roast chicken with lemon and garlic
  • 1
    Preheat the oven to hot (220°C (200°C fan-forced).
  • 2
    Wash chicken under cold water; pat dry with paper towel. Using kitchen shears, cut along both sides of chicken backbone; discard backbone. Cut thigh and leg portions from chicken; cut wing portions from chicken. Using a knife, slice breast either side of breastbone; discard breastbone. You will have eight pieces.
  • 3
    Rub chicken pieces with butter. Place the thighs, wings and drumsticks, skin-side up, in an oiled, heavy-based baking dish; refrigerate breasts until required. Place a garlic clove under each piece. Roast the chicken pieces, uncovered, in a hot oven for 15 minutes.
  • 4
    Meanwhile, using a zester, remove the rind from the lemon; cut the lemon into six wedges. Combine rind, parsley, salt and pepper in a small bowl.
  • 5
    Place the chicken breasts in the baking dish, skin-side down; roast for 10 minutes. Turn chicken breasts over; brush chicken pieces with pan juices. Add the lemon wedges and sprinkle chicken with rind mixture; roast for a further 15 minutes or until chicken is browned and cooked through.