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Lemon, Rosemary & Garlic Whole Roast Chicken

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Adjust Servings:
2kg Whole Chicken
2 tbsp Bovril (chicken)
2 sprigs Rosemary
2 Lemon
1 bulb Garlic
Few Carrots
Handful Peas
Streaky Bacon Optional

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Lemon, Rosemary & Garlic Whole Roast Chicken

  • Dairy Free
  • Gluten Free
  • 95 Minutes
  • Serves 4
  • Medium



If you had told me that roast chicken was the easiest dinner, I wouldn’t have believed you. That’s until I discovered some awesome hacks and side-kicks, like Bovril! You really can get this on the table in 90 minutes on a weeknight and the best part is that you can dress it up, or down, as much as you like.

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Grab an oven dish that fits the whole chicken (like, duh!). Place the sliced carrots and peas at the bottom (or whatever veggies you wish). Place the chicken on top and put the lemons, sliced in half, and half of the garlic bulb inside the chicken. During the roast, all these flavour will infuse the meat into a delicious meal.


Time for the crust! Brush the top of the chicken (with skin on) with around 2 tbsp of Bovril Chicken, then squeeze half of the lemon and sprinkle with the rosemary sprigs.


Bake for about 90 minutes until the juices are running clear and the crust is gold brown. If you want to take it to the next level, cover with slices of bacon around 15 minutes before the roast is done. Serve with roast potatoes and ħobż tal-Malti!

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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