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Roast Chicken with Garlic and Lemon

Roast Chicken

Check Out: Roast Chicken Recipes

Note: This was first posted in Dec 2008, now updated with new photos and improved recipe.

With Christmas around the corner, it’s the time of the year to cook more hearty meals like a whole roast chicken. We were extremely satisfied with the end result of this particular roast chicken, I think largely due to the butter mixture which was stuffed underneath the chicken skin. For those who have not roasted a chicken before, you have to totally try it out this holiday season. Roasts like this is relatively fuss-free because the oven is doing 90% of the work, leaving the cook time to sit back and unwind this holiday season. A whole roasted chicken like this makes great party food for all occasions.


Roast Chicken

The reason why we have been roasting a chicken instead of a traditional turkey these few years – (1) my standalone oven is too small to fit in a whole turkey, (2) we are feeding only 2 persons, (3) chicken is much cheaper than turkey, (4) chicken meat usually tastes juicier and less dry than turkey, at least to me. If you are a fan of roast chicken too, do check out the other roast chicken recipes.

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?

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