Lemon and Rosemary Roast Chicken

Lemon and Rosemary Roast Chicken

Lemon and Rosemary Roast Chicken

Serves 4

Prep time: 5 mins

Cooking time: 1 hr 20 mins


1 whole chicken, about 1.5kg

½ jar Amboora Preserved Lemon Sauce

1 small spring rosemary, finely chopped

1 small spring thyme, finely chopped

2 cloves garlic, finely chopped

25g butter, softened

2 onions, roughly chopped

2 carrots, roughly chopped

Salt and pepper

Olive oil 


  1. Preheat the oven to 190C / 170C fan.
  2. In a large baking tray, place the chopped onions and carrots. In a bowl, mix together the preserved lemon sauce, rosemary, thyme, garlic and butter.
  3. Rub the lemon mixture all over the chicken, making sure to put some of the mixture under the skin for moist and tender chicken.
  4. Place the chicken on top of the vegetables in the baking tray. Drizzle everything with olive oil and season generously. Roast for 1 hour 20 mins until the skin is crispy and the juices run clear.
  5. Remove from the oven and allow to rest for 15-20 mins before carving. Goes well with our lemony potato salad or couscous. Make sure the pour over some of the delicious sauce leftover in the tray. Enjoy!