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Lemon Butter Roast Chicken

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. 

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