Rosemary & lemon roast chicken

Gluten Free
Health score
15%
Rosemary & lemon roast chicken
80 min.
2
477kcal

Suggestions


Indulge in the mouthwatering flavors of our Rosemary & Lemon Roast Chicken, a dish that perfectly blends sumptuousness with simplicity. This gluten-free recipe is designed for those who appreciate the art of cooking and are eager to impress at the dinner table. With only 80 minutes from preparation to serving, this roast chicken is not only a time-saver but a crowd-pleaser as well.

The fragrant aroma of rosemary mingles beautifully with the zesty brightness of lemon, creating a dish that tantalizes the senses. Imagine a juicy, flavorful chicken perfectly roasted to golden-brown perfection, while chunky, sweet carrots absorb the rich juices, adding a delightful contrast to each bite. With every slice, you'll uncover tender meat infused with the warmth of garlic and a hint of spice from the red chili, making it an unforgettable experience for both your palate and your guests.

Whether it's a cozy lunch or an elegant dinner, this Rosemary & Lemon Roast Chicken is ideal for two, offering a serving of comfort and culinary delight. Gather around the table to share not just a meal, but a memorable moment, as you savor the incredible flavors and aromas of this exquisite dish. Get ready to elevate your cooking game and create lasting impressions with this ultimate roast chicken recipe!

Ingredients

  • 20 rosemary 
  • tbsp butter 
  •  garlic clove crushed
  •  lemon zest halved
  • 0.5 small to 5 chilies red deseeded chopped
  • servings chicken whole free-range
  • medium carrots 

Equipment

  • bowl
  • oven
  • wire rack

Directions

  1. Heat oven to 190C/170C fan/gas
  2. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
  3. Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving.
  4. Serve it on a board with the carrots and a bowl of the roasting juices.

Nutrition Facts

Calories477kcal
Protein18.27%
Fat65.32%
Carbs16.41%

Properties

Glycemic Index
120.92
Glycemic Load
5.89
Inflammation Score
-10
Nutrition Score
23.050434661948%

Flavonoids

Luteolin
0.13mg
Kaempferol
0.3mg
Myricetin
0.07mg
Quercetin
0.28mg

Nutrients percent of daily need

Calories:477.22kcal
23.86%
Fat:35.49g
54.6%
Saturated Fat:16.41g
102.54%
Carbohydrates:20.07g
6.69%
Net Carbohydrates:11.88g
4.32%
Sugar:6.53g
7.26%
Cholesterol:127.15mg
42.38%
Sodium:303.52mg
13.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.33g
44.66%
Vitamin A:21487.01IU
429.74%
Vitamin B3:8.85mg
44.24%
Vitamin C:35.56mg
43.1%
Vitamin B6:0.8mg
40.17%
Fiber:8.19g
32.78%
Iron:4.44mg
24.65%
Selenium:16.71µg
23.87%
Phosphorus:221.77mg
22.18%
Manganese:0.43mg
21.39%
Potassium:743.08mg
21.23%
Vitamin K:20.82µg
19.83%
Calcium:193.61mg
19.36%
Folate:64.05µg
16.01%
Vitamin B2:0.26mg
15.57%
Magnesium:62.17mg
15.54%
Zinc:2.11mg
14.07%
Vitamin B1:0.21mg
14.06%
Vitamin B5:1.38mg
13.85%
Vitamin E:1.71mg
11.41%
Copper:0.18mg
9.19%
Vitamin B12:0.37µg
6.21%
Vitamin D:0.22µg
1.45%