This recipe of Lemon, Cinnamon and Rosemary Roast Chicken simply has to be on the menu for dinner this week, folks. There’s merely no other meal as rustic, comforting and ridiculously easy to make than a good old roast chicken.
The combination of these ingredients are divine and by adding leeks and carrots to the roasting dish, a hearty gravy can be made with the leftover liquids that’s perfect to serve with cauliflower mash or your choice of starch.
Leftover roast chicken is the best thing since sliced bread, people. Simply shred some leftover meat with mayonnaise and pickles – and you have the perfect sammich for the lunchboxes.
I also like to use my leftover roast chicken in a wrap with sun dried tomato and fresh basil pesto…Mmmm…
Dinner has never been this easy, Yes? You definitely want to check out this Moroccan Roast Chicken with Couscous Stuffing and these Crispy Chicken in Mushroom Sauce for some chicken roasting inspiration. Have a good week!
| Prep Time | 10 min |
| Cook Time | 55 min |
| Servings | servings |
- 1.4 kg free range whole chicken
- 15 ml olive oil
- 2 teaspoons ground cinnamon
- salt and black pepper to season
- 3 stalks fresh rosemary
- 1 lemon zest retained and quartered
- 3 carrots peeled
- 3 stems leeks
- fresh parsley to serve
Ingredients
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- First off, rub the bird with olive oil – all over.
- Next, rub the chicken with cinnamon, lemon zest and season generously with salt and black pepper.
- Transfer the bird to a roasting dish and add the lemon quarters, carrots and leeks to the dish.
- Roast in the oven at 180 degrees Celsius, for 40 minutes – covered.
- After 40 minutes of roasting time, remove the lid and roast for another 15 minutes until brown.
- Remove from oven, sprinkle with chopped parsley and serve with gravy and cauliflower mash.
