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Lemon Herb Butter Roast Chicken

Sometimes kids events and other commitments just clash and I end up having to go to multiple places and events all week. When this happens, I need something quick and simple to make for dinner. Hopefully something I can marinate up front and just throw into the oven, but I need to make sure that it’s filling for the hubby and kids too! After all, they are running around with me too. 

This lemon herb butter roast chicken was fantastic. I marinated the chicken the night before, prepped the vegetables and then just put it in the oven late afternoon. By the time the kids were done with their football match, dinner was ready for them.  Serve with your favourite potatoes and vegetables.

Lemon Herb Butter Roast Chicken

Preparation Time 20 minutes 

Cook Time 4 hours 

Serves 5-6 


1.5 kg chicken- with the skin on 

1 onion-quartered

1 teaspoon dried roasemary 

1 teaspoon dried thyme 

Salt and pepper- to taste 

2 teaspoon paprika 

Juice of 1 large lemon- keep the skins for later 

3-4 cloves of garlic- minced 

1/2 cup butter- room temperature 


  1. Make slits in the chicken under the skin. Do not pierce the skin. 

  2. Mix the butter, rosemary, thyme, salt, pepper, lemon juice, paprika and garlic. 

  3. Rub the marinade all over the chicken and inside the chicken cavity. 

  4. Cover the marinate the chicken for 4 hours in the fridge. 

  5. Remove the chicken half an hour before cooking.

  6. Stuff the chicken with the lemon skins and the onion. 

  7. Place the chicken in a large roasting pan and bake at 180c for 4 hours. Once the juices run clear, the chicken is ready. 

  8. Remove the chicken from the oven and allow it to rest for 10 minutes before cutting and serving. 

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