Lemon-Butter Roast Chicken

Lemon-Butter Roast Chicken

This is my absolute favourite recipe for roast chicken. It’s super easy and simple to make, and comes out perfect every single time!

Every Single Week…

I roast a chicken at least once a week, every single week. They are perfect for our roast dinners, salads, sandwiches and..well, hundreds of recipes. So it’s important to have that one recipe that ensures the chicken has the crispiest skin whilst maintaining the juiciest chicken meat.

I always buy a large chicken, usually weighing 5-6lbs / 2-3kg. Sometimes chickens come with giblets inside of them. If yours does, then discard them before continuing with the recipe. Alternatively, if you want to make something out of the giblets, then may I recommend saving some of the chicken juices, adding the giblets and a bit of water to make your own chicken stock.

Tips & Tricks…

BASTE – Halfway through (around the 40 minute mark), it’s key to baste it. Simply, use a baster or a spoon, collect some of the liquid at the bottom of the roasting pan and drizzle it on top of the chicken. Then pop the bird back in the oven to continue cooking.

TEST – To make sure the chicken is fully cooked through, carefully cut a small slit in the largest part thigh, and if the juices run clear, then your chicken is cooked through! OR use meat thermometer, which should read 185ºF / 74ºC when fully cooked.

BUTTER– Make sure the butter is room temperature to ensure it can easily be rubbed onto all of the chicken skin before roasting.

STUFF IT – After squeezing the lemon juice over the top of the chicken and massaging it in, don’t discard the lemon. Instead, pop the lemon quarters inside the chicken to add that extra citurs-y flare.

More Recipes You Might Like…

Easy Greek Lemon Chicken

Quick Chicken Tikka Masala

5-Ingredient Baked Chicken Nuggets

Creamy Chicken Florentine Casserole

Lemon-Butter Roast Chicken

This is my absolute favourite recipe for roast chicken. It's super easy and simple to make, and comes out perfect every single time!
Prep Time5 mins
Cook Time1 hr 20 mins
Resting Time15 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American, British
Keyword: butter, chicken, keto, lemon, low carb, roast
Author: Anna – everydayketorecipes

Ingredients

  • 5-6lb/ 2-3kg whole chicken
  • 1/4 cup / 50g butter room temperature
  • 1 lemon quartered
  • 2 tsp dried parsley
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Preheat the oven to 400ºF/ 200ºC and place the chicken on a prepared baking tray.
  • Pat the chicken dry and rub the butter onto the skin. Squeeze the juice of the lemon over the top, sprinkle on the parsley, oregano, salt and pepper and rub everything all over the skin.
  • Place it in the oven for 1 hour and 20 minutes, until the juices run clear. Baste it around the 40 minute mark (about halfway through).
  • Once it has cooked through, tent it with a large piece of aluminum foil for 15-20 minutes.
  • Carve, Serve and Enjoy!



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