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Lemon butter fast roast chicken

Our whole chickens weigh in at around 1.7kg. That’s perfect for your Sunday roast, serving four to five people per chicken. With any luck, you’ll have some left over for sandwiches the next day! Check out our fantastic recipe below for fast roast chicken – you could be sitting down to lunch within an hour. Complete this quick take on the family favourite with traditional roast potatoes, Brussels sprouts and lashings of gravy.

  • Preparation
  • 20 minutes
  • Preparation time
  • 60 minutes
  • Serves
  • 4-6
Lemon butter fast roast chicken

Ingredients

1 whole chicken
1 organic lemon
40g very cold butter, sliced into thin oblongs
to taste salt and pepepr

Step by Step

  • 1
    Bring your chicken to room temperature by taking it out of the fridge about an hour before you need it.
  • 2
    Make sure your oven is preheated to 220C/200C Fan/Gas 7.
  • 3
    Season the chicken inside and out with salt and pepper, and slide the butter under the skin covering the breast. Cut the lemon in half and pop into the cavity.
  • 4
    Put in a deep roasting tin and cover loosely with foil.
  • 5
    Roast for 30 minutes, then turn the heat down to 200C/180C fan/gas 6 and give it another 20 - 30 minutes or until the juices run clear if you put a skewer in the thigh.
  • 6
    Remove the chicken onto a nice serving plate, carefully tipping the juices out of the cavity into the tin for the gravy.