Roast lemon spring chicken

Roast chicken is a comfort food, but often ends up being overcooked and flavourless. We have a few tips on how to make the most of this bird.

Serves 4
(or 2 with leftovers for the next day)


  • 1 whole chicken
  • 2 large courgettes
  • 100g grated parmesan
  • For the butter:
  • 200g softened butter
  • Zest from 2 lemons
  • 2 handfuls of chopped parsley, dill and chives


To make the butter, combine 90% of the butter with the lemon zest and herbs
To roast the chicken, preheat the oven to 200C
Place the lemon butter under the skin, all over the breasts
Rub the skin with the leftover plain butter, salt and fresh pepper
Roast for 1 to 1 and half hours until cooked and the juices run clear
Keep basting the chicken every 15-20 minutes with the butter for a golden crispy skin
Leave to rest for 10-15 minutes before carving
In the meantime, make the fries
Cut the courgettes into batons and spread onto a baking tray
Sprinkle with the parmesan and bake until golden