Recipe: Lemon & Butter Roast Chicken

This super moist, roast chicken has a distinct lemony flavour. If you’re not a big fan of lemon, I’d suggest halving the amount of lemon juice.


  • 1 whole free range chicken
  • 1/2 cup butter
  • 1/3 cup lemon juice (about 1 medium-large lemon)
  • 1 tbs paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp brown sugar
  • 1/2 tsp dried Italian herbs
  • 1/4 tsp ground nutmeg


  • Pre-heat oven to 160 degrees and place chicken in a baking dish.
  • Combine marinade ingredients in a small saucepan, and bring to a boil.
  • Remove marinade from the heat and pour over chicken.
  • Bake chicken, uncovered, for 30 minutes per 500g, basting regularly with the marinade.
  • Remove from the oven, cover with foil and allow to rest for 20 minutes, then carve.
TIP: Leftover roast chicken, stored in the fridge, should be eaten within 4 days. 
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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