Kale Peperoncino Pasta Recipe Spinach Tomato Egg Drop Soup Recipe Salmon Umeboshi Pasta Recipe Teriyaki Hotate & Shishito Peppers Recipe Teriyaki Salmon & Scallions Recipe 15-Minute Salmon Ochazuke Recipe

Roast Chicken with Garlic and Lemon

Roast Chicken

Carefully pull the top chicken skin and slowly stuff the butter paste under the chicken skin (Step 2)

Roast chicken with Garlic, Lemon and Thyme Recipe

For those who have not roasted a chicken before, it is definitely easier than it looks. This roast chicken recipe is relatively fuss-free because the oven is doing 90% of the work.


  • 1 whole chicken innards and neck removed
  • 2 tbsp olive oil
  • salt to taste
  • freshly cracked black pepper to taste
  • 1 tbsp garlic powder optional

(A) Butter Paste (mix well in a small bowl until a paste is form)

  • 30 grams butter cubed
  • 1 tbsp chopped parsley
  • zest of 1 lemon

(B) Stuffing

  • 2-3 sprigs thyme for best results, submerge in hot water for 30 seconds
  • 2-3 sprigs rosemary for best results, submerge in hot water for 30 seconds
  • 15 garlic cloves slightly bruised
  • 2 bay leaves
  • 1 lemon halved


  • grater or microplane
  • kitchen twine
  • wire rack
  • oven tray
  • pastry brush.


  1. Place chicken on a flat chopping board, breast side up. For aesthetics, tuck the wings under the chicken and tie the thighs together using kitchen twine.
  2. Carefully pull the top chicken skin and slowly stuff (A) under the chicken skin. Be careful not to tear the chicken skin while doing so.
  3. Stuff the cavity of the chicken with (B). If you have leftover herbs, sprinkle them around the pan or on the chicken.
  4. Brush the chicken skin all over with olive oil using a pastry brush. Season chicken with salt, black pepper and garlic powder.
  5. Rest the chicken, breast side up, on a wire rack sitting on a bigger roasting tray to collect the chicken juices. Bake chicken in preheated oven at 200°C (392°F) for about 40 minutes. Take the tray out of the oven and brush the chicken with the juices that are collected in the drip pan. If there are not enough juices, use olive oil.
  6. Return tray to oven and bake for another 30 minutes, increasing the oven heat to 220°C (428°F) during the last 10 minutes. The roasting time may differ with your oven, but basically you should roast until the chicken is nicely golden brown.

Noob Cook Tips

  1. You can also roast vegetables at the same time for a more complete meal.
  2. Roasted chicken bones make the best stock. Check out my easy step by step tutorial on How to Make Chicken Stock From Roast Chicken.
Pages: 1 2

58 comments on “Roast Chicken with Garlic and Lemon”

  1. Hi Wiffy,

    The lemon butter-parsley paste do I stuff it only under the breast part of the skin or must also stuff it under the thigh n drumstick part of the skin too?

  2. Btw too Wiffy,

    Is the parsley you used similar to the chinese parsley aka coriander/cilantro? Can I use the latter too?

    • Hi Jonelle, nope it’s the western type. either the curly-parsley or flat-leaft parsley. You can use coriander but the effect will be Chinese-style. Parsley is milder in my opinion.

  3. May i know the point 2, this pasty is for wrapping the whole chicken?

    When to apply?

    Please advise

  4. Pingback: Chicken Salad with Honey Mustard Dressing Recipe

  5. Hi, I’m a complete noob in cooking. Wish to check with you:
    A) those whole chicken that we can buy from NTUC – I suppose we have to remove the neck and innards ourselves? Can you explain how do you know that the innards have been completely removed?
    B) mixture (B) should be stuffed in the place where the innards were, prior to their removal?
    C) step 6 – is it 30 min at 200 deg C then another 10 min at 220 deg C, or 20 min at 200 deg then 10 min at 220? Can you give the power output of yr oven so tt we can roughly gauge? Thanks!

  6. Where can we buy cooking twine in Sg?

Leave a Reply

Your email address will not be published. Required fields are marked *