• Save to your scrapbook
  • Save to your scrapbook

    Lemon and Parsley Roast Chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lemon and Parsley Roast Chicken

    • Preparation time: 20 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4


    • 1 large fresh Chicken
    • Large knob butter, softened
    • For the stuffing
    • 2 tbsp olive oil
    • 1 garlic clove, crushed
    • 125g fresh white breadcrumbs
    • 20g pack flat-leaf parsley, leaves only, chopped
    • Finely grated zest and juice of 1 lemon
    • 1 egg, beaten
    • 1 onion, finely chopped


    1. Preheat the oven to 180°C, gas mark 4. To make the stuffing, heat the oil in a small frying pan and add the onion. Cook for 3-4 minutes, until softened, then add the garlic and cook for a further minute. Remove from the heat, tip into a bowl and allow to cool.
    2. Stir in the breadcrumbs, parsley, lemon zest and juice and season. Stir in enough of the beaten egg to bind the mixture together.
    3. 3 Push the stuffing into the neck cavity of the bird and smooth the flap of skin back over it. Secure with cocktail sticks if necessary. Sit the chicken in a roasting tin and tie the legs together with string. Smother the breast and legs with the softened butter and season well. Roast for 1 hour 30 to 1 hour 45 minutes, basting the chicken a couple of times. Test to make sure the chicken is cooked by piercing the thickest part of the thigh with a skewer. If the juices run clear and there is no pink meat, the chicken is cooked. If not, continue cooking for 15 minutes and test again.
    4. Transfer the cooked chicken to a board and cover with foil. Rest for 15 minutes before carving.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars