This Italian-inspired roast chicken couldn’t be easier, but the result is really special
Prep:10 mins
Serves 2
20g pack rosemary3 tbsp butter1 garlic clove, crushed1 lemon, zested and then halved½ small red chilli, deseeded and chopped1 ¼kg whole chicken, preferably free-range4 medium carrots
STEP 1Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.STEP 2Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
