Italian Roast Chicken with Rosemary and Lemon

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The honey in this recipe not only adds sweetness and helps the chicken skin to caramelise – it also helps the herbs adhere to the meat so they flavour the bird during cooking.

Serves 4


1 teaspoon of honey
Juice of 1⁄2 lemon
Leaves from 3 sprigs of fresh rosemary
Sea salt and freshly ground black pepper
4 chicken legs
1 tablespoon olive oil
8 cloves garlic, skin on


1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Mix the honey, lemon juice and fresh rosemary leaves with a pinch of sea salt and freshly ground black pepper. Massage the chicken legs with the mixture on both sides. Oil a baking dish, place the chicken legs on it, scatter with garlic cloves and drizzle over the rest of the olive oil.

3. Roast for 45-55 minutes until the chicken is golden. Check if the chicken is done: pierce the thickest part of the chicken leg with the tip of a sharp knife: the meat should be white, not pink, and the juices should run clear. If not, return to the oven for another 5 minutes and check again.

Serve with Easy Roasties: Peel Maris Piper or Rooster potatoes, cut into eights or small cubes, scatter them around the chicken and drizzle with 1-2 tablespoons of oil. Season with salt. The potatoes should cook in the same time as the chicken. You can do the same with sweet potatoes. There is no need to peel the potatoes if you are short on time.


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