Back to Recipe Menu

Quickly roasted chicken with caramelised lemon & rosemary


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a thin layer of oil in a heavy-bottomed pan and cook the lemon slices until tender and golden. Then set aside to cool. 
  • Remove the back bone from the chicken, turn over and flatten with the palm of your hand. Then carefully place the lemon slices and rosemary under the skin.
  • Place the chicken in a large oven tray, skin side up, and generously rub with oil. Then season and cook in the oven for about 30-35 mins until the chicken juices run clear when skewered.
  • While the chicken is cooking, blanch the beans in lightly salted, boiling water. Drain well.
  • Serve the chicken on a bed of green beans on a large plate.


  • olive oil
  • 2 lemons, finely sliced & pips removed
  • 1 whole chicken
  • chopped fresh rosemary
  • sea salt & freshly ground pepper
  • 24-30 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm