Lemon and Rosemary Roast chicken

Main courseServes 5

Create the perfect centre piece to your Easter lunch with this delicious and locally reared Lemon and Rosemary Roast Chicken recipe from the team at Herb Fed Poultry. The lemon and rosemary perfectly compliment the award-winning, high welfare bird, making it simple to prepare, full of flavour and ideal for a family lunch this spring. For more recipe inspiration and to buy online visit www.herbfedpoultry.co.uk  


1 Herb Fed Chicken

4 sprigs rosemary (2 whole and 2 finely chopped)

3 garlic cloves, crushed

100g butter, room temperature

Zest of 2 lemons

Dried oregano



2 onions, roughly chopped


  1. Preheat your oven to 210c
  2. In a bowl, mix together the butter, chopped rosemary, lemon zest, garlic and a pinch of salt & pepper
  3. Using your fingers, gently release the skin away from the chicken breasts, so you can slide your fingers all the way between the skin and the meat
  4. Take some of the butter mixture and stuff this in between the skin and meat on both breasts
  5. Then use your fingers to smooth the skin back down over the breasts
  6. Rub the remaining butter mixture all over the outside of the chicken
  7. Add the sprigs of rosemary into the cavity of the chicken
  8. Halve the zested lemons and along with the onions, place them in the bottom of a large roasting tin for the chicken to sit on top
  9. Place the chicken into the roasting tin and sprinkle with oregano, salt and pepper
  10. Roast in the oven until the internal temperature of the breast is 71c and the legs and thighs are above 80c.
  11. Serve with crispy roast potatoes and the trimmings of your choice
  12. Enjoy!