Lemon Herb Butter Roasted Chicken
Tender, golden roasted chicken coated in a fragrant herb butter with Dijon mustard, lemon and fresh rosemary. Simple enough for a weeknight, impressive enough for guests.
🛒 Ingredients
4 servings
- 2 small chickens (poussin or Cornish hen)
- 2 sprigs fresh rosemary
- 1 tablespoon Dijon mustard
- Juice of 2 lemons
- 80 g (3 oz) unsalted butter, softened
- 1 teaspoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fine salt
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Finely chop the rosemary leaves and mince the garlic.
- 2
In a bowl, blend the softened butter with Dijon mustard, garlic, lemon juice, brown sugar, rosemary, and salt into a smooth, fragrant paste.
- 3
Gently loosen the skin of each chicken and rub some herb butter underneath, then coat the outside generously with the remaining mixture.
- 4
Place the chickens in a roasting pan, cover tightly with aluminium foil, and roast for 15 minutes.
- 5
Remove the foil and roast for a further 20–25 minutes until the skin is deeply golden and crispy. Rest 5 minutes before serving.
💡 Chef's Tip
For extra depth, make the herb butter the evening before and let the chickens marinate overnight in the fridge. Serve alongside roasted potatoes or a crisp green salad.
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Same category — Poultry
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