Garlic Lemon Rosemary Roasted Juicy Chicken

This is my 2nd time making the roasted chicken with rosemary...

Marinated it for 20 hours.
My man helped me to mince the garlic, rosemary and lemon zest.
Made my job easier =)


The next evening...after roasting for 1 hour...
My house was filled with the aroma of Rosemary...

The golden chicken with fluffy potatoes!

We were so hungry..

Ready to tuck in!

The potatoes were sooooooooo good!
Crispy outer skin and fluffy inside!

The gravy went really well with the chicken.
Especially the taste of rosemary..Superb!

Look..even the chicken breast is succulent and tender....
I invited my mum and sis over to share this chicken.
But I believe if they did not come, both of us will be able to finish eating the whole chicken!!
This dish is really good for serving guests...!


We had some red wine too...

This bottle only cost $11+...
Wholesale price...

My man was pouring and pouring, till I asked him to stop!
I can't drink much like few years ago. After 1/2 glass, I felt giddy. Hehe...

Cheers to all...Have a wonderful Chinese New Year ahead!
and enjoy the lovely moments with your love ones...

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Garlic Lemon Rosemary Roasted Juicy Chicken

1 Medium-Size Chicken

2 tsp Fine Sea Salt

2 tsp Grounded Black Pepper

2 Tbsp Fresh Finely Chopped Rosemary

1 Head Minced Garlic

3 Russet Potatoes

1 Lemon

1. Grate zest of the lemon in a bowl. Add salt, pepper, mixed herbs, rosemary, garlic and mix well. Set aside.

2. Wash, clean and pat the chicken very dry with paper towels all over, including the cavity. Rub the seasoning mixture over the chicken and inside the cavity. With fingertips, gently separate the skin from the meat of the chicken breast and push some seasoning mixture under the skin. 

Leave the chicken to marinate for at least 4 hours or up to 24 hours.

3. Remove chicken from fridge and let it rest in room temperature for at least 30 minutes so that it will cook evenly. Brush melted butter or olive oil all over the chicken.

4. Peel and cut the potatoes into halves or quarters. Put them into a pot of water with a pinch of salt together with the whole lemon. Bring to a boil and continue to cook for about 10 minutes. Drain and allow to steam dry for 1 minute. Return the potatoes to the same pot. Toss the potatoes with some salt, freshly grounded black pepper and a little butter/olive oil. 

Do this while the potatoes are still hot so their outsides get chuffed up and fluffy.

5. While the lemon is still hot, carefully pierce it with the tip of a sharp knife about 10 times. 

Stuff the lemon inside the cavity of the chicken.

6. Put the potatoes in a roasting pan. Tuck the wings underneath the chicken and place it breast side up, on the potatoes. Cook in preheated oven at 200 degC for around 40 - 45 minutes or until the skin is nicely browned. Turn the chicken over and roast for a further 30 minutes or until the skin is browned. 

Turn the chicken breast side up again and roast for another 10 - 15 mins until the chicken is done and the potatoes are nice and golden. To test whether the chicken is done, pierce the tip of a knife near the joint between the drumstick and the thigh. The juices should run clear (not pink), if it is still pink, cook the chicken a little longer. Carefully remove the lemon from the cavity. Let the chicken rest for 10 minutes before serving. This allows the juices to settle and the chicken will be much more succulent.

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Recipe Source from : Happy Home Baking