Rosemary Butter Roasted Chicken Recipe

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Rosemary Butter Roasted Chicken

This is the kind of roast chicken that feels generous, comforting and made for sharing. Two whole chickens are rubbed with rosemary butter, then roasted over a tray of potatoes, carrots, capsicum, red onion, lemon and garlic so all those buttery pan juices drip down into the vegetables. The result is golden, juicy chicken, caramelised veg and soft roasted garlic you can spread straight onto the plate. Simple ingredients, big flavour and a proper family-style dinner.

PREP TIME

20 minutes

COOK TIME

1 hour 40 minutes

SERVES

8

Ingredients

2 whole chickens, about 2 kg each
1.5 kg potatoes, cut into large chunks
4 carrots, cut into thick batons
2 red onions, cut into wedges
1 red capsicum, cut into large chunks
1 green capsicum, cut into large chunks
2 lemons, halved
2 whole garlic bulbs, halved crosswise
100 g unsalted butter, softened
4 rosemary sprigs
3 tbsp olive oil
2 tsp sea salt flakes
1 tsp freshly cracked black pepper

METHOD

1. Preheat the oven

Preheat the oven to 190°C fan-forced.

2. Prepare the vegetables

Add the potatoes, carrots, red onion, lemon and garlic to one large roasting tray. Drizzle with olive oil, season with salt and pepper, then toss well.

3. Make the rosemary butter

Finely chop the leaves from 2 rosemary sprigs and mix with the softened butter, a pinch of salt and black pepper.

4. Prepare the chickens

Pat the chickens dry. Gently loosen the skin over the breasts and spread some rosemary butter underneath. Rub the remaining butter all over the chickens.

Place a lemon half and a rosemary sprig inside each chicken cavity. Season generously with salt and pepper.

5. Start roasting

Position the rack over the vegetables, then place both chickens side by side on top. Roast for 1 hour 40 minutes to 1 hour 50 minutes, rotating the tray halfway through, until the chickens are deeply golden and cooked through. The thickest part of the thigh should reach 75°C.

6. Rest and serve

Transfer the chickens to a board and rest for 15 minutes. Leave the vegetables in the oven while the chicken rests, if needed, until tender and caramelised.

Carve the chicken and serve with the rosemary-roasted vegetables, softened garlic and lemony pan juices.