A juicy, roast chicken recipe with lots of garlic, rosemary, and lemon.
250g (9 oz) unsalted butter, softened
1 head garlic, peeled and minced
2 tablespoons chopped fresh rosemary
1 whole chicken
salt and freshly ground black pepper to taste
1 teaspoon paprika
5 cloves garlic, sliced
5 sprigs fresh rosemary
Preheat oven to 180 C / Gas mark 4.
Zest the lemon. Slice remaining lemon into quarters and set aside. With a hand mixer, combine butter, lemon zest, minced garlic, and chopped rosemary.
Take your hand and slide it between the skin and the meat on the chicken breast, as well as loosening the 'pockets' between the leg and wing joints. Scoop some of the rosemary butter mixtures onto your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (Save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
Season the cavity of the chicken with the salt, pepper, and paprika. Add the quartered lemon, rosemary sprigs, and sliced garlic to the chicken cavity. Bind the legs with kitchen string and tuck the wings into the leg joints to secure.
Place the chicken breast up into a roasting tin and into the oven. Roast for approximately 50 minutes, or until the juices run clear. Remove the 'stuffing', carve and serve.
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