Lemon and Rosemary Roast Chicken
Roasting meat sometimes sounds really hard, it’s usually true with most roast pork and roast beef as you need to adjust time and temperature according to the thickness of the cut but with chicken it’s not that complicated all you need to remember is 190C and 1 hour, you may also need to adjust the time but since most chicken sizes are nearly identical it’s quite easy to guess.
Now you have the time and temperature the only thing left to worry is your choice of flavour and you can freely experiment this on your own. For me Rosemary and Lemon is one of the best flavours you can give in a roast chicken, its lemony taste with butter and herbs like rosemary and garlic is a match made in heaven, a perfect balance of flavours to give specially on a greasy type of meat cut.
- 3 large chicken thighs, skin on
- 2 large onions, quartered
- 1 lemon, sliced
- 2 tbsp rosemary
- juice from 1 lemon
- 4 tbsp melted butter
- 4 cloves garlic, minced
- 2 tsp chilli flakes
- freshly ground black pepper
- In small bowl combine together rosemary, lemon juice, melted butter, garlic, chilli flakes, freshly ground black pepper and salt.
- Rub chicken thighs with the herbed butter sauce, place in a baking tray then pour any remaining sauce on the chicken.
- Place the quartered onions and lemon into baking tray together with the chicken and place in a 190C preheated oven and Roast the chicken for 1 hr or until the juices run clear.
- Remove from oven then serve with your favourite sides.