Succulent Roast Chicken Recipe

Name: Succulent Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Chicken With Skin On (1.1kg); 3 Tablespoons Butter, Room Temperature; 2 teaspoons Garlic Paste; 1- 1/2 Tablespoon Dijon Mustard; Salt To Taste; 1 teaspoon Dried Rosemary; 1 teaspoon Dried Parsley; 1 teaspoon Dried Thyme; 1 whole Lemon, Juice Only; 1 teaspoon Mixed Italian Seasoning; 2 teaspoons Chili Flakes; 1 whole Lemon, Cut Into 8 Pieces; 4 cloves Garlic

Servings: persons

1 whole Chicken With Skin On (1.1kg)
3 Tablespoons Butter, Room Temperature
2 teaspoons Garlic Paste
1- 1/2 Tablespoon Dijon Mustard
Salt To Taste
1 teaspoon Dried Rosemary
1 teaspoon Dried Parsley
1 teaspoon Dried Thyme
1 whole Lemon, Juice Only
1 teaspoon Mixed Italian Seasoning
2 teaspoons Chili Flakes
1 whole Lemon, Cut Into 8 Pieces
4 cloves Garlic

1
Pre-heat the oven to 375 degrees (F).
2
Wash the chicken well, taking care to wash the inside of the cavity and removing any giblets (whole chickens are delicate so handle gently).
3
Pat the chicken till its completely dry.
4
Make the marinade by mixing together butter, garlic paste, mustard, salt, all the dried herbs (Im sure fresh will taste far superior but I didnt have any on hand), lemon juice, Italian seasoning and chili flakes.
5
Rub this marinade all over the chicken including under any flaps of skin that lift up and the inside of the cavity.
6
Stuff cavity with the lemon and garlic gloves.
7
Arrange into an oven proof dish and place on the middle rack in the oven.
8
Cook until chicken is done, basting with the released juices every 20 minutes or so.
9
(Mine took 1 hour and 20 minutes but it will depend on the size of your chicken juices should run clear when its done).
10
Remove from the oven and let it rest for at least 10 minutes before digging in.
11
We served this with roasted potatoes and a green salad drowning in balsmic vinegar.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Chicken With Skin On (1.1kg), 3 Tablespoons Butter, Room Temperature, 2 teaspoons Garlic Paste, 1- 1/2 Tablespoon Dijon Mustard, and more.

Yes, Succulent Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Succulent Roast Chicken

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