Garlic Herb Butter Roast Chicken

cooking-time10 min cooking-servings4 SERVINGS


  • 1 Sadia chicken griller, thawed to room temperature
  • 100g unsalted butter, melted
  • 3 tbsp olive oil
  • 1 lemon, halved
  • Salt and freshly ground pepper, to taste
  • 2 tbsp fresh chopped parsley
  • 4 cloves garlic, minced
  • 1 head of garlic
  • 3 fresh rosemary sprigs


  1. Preheat oven to 220°C. Line a baking tray with foil, or lightly grease a roasting pan
  2. Pour the olive oil, melted butter, and the juice of half a lemon over the chicken, under the skin and inside the cavity
  3. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle the parsley over the entire chicken
  4. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin
  5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string
  6. Place chicken, breast-side up into baking tray or roasting pan. Roast for 45 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer. Baste again, then broil for a further 2-3 minutes, until golden
  7. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

Chicken Griller (Without Giblets)

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