• 1.5 – 1.7kg free range whole chicken
  • 1 garlic bulb
  • Zest of a lemon
  • 2-3 sprigs of rosemary
  • 3-4 sprigs of thyme
  • Handful of fresh parsley
  • 100g Kerrygold® Irish Creamery Butter 454g
  • Salt and pepper to season
  • 1 tbsp olive oil
Print recipe


  1. Preheat the oven to 180°C fan.
  2. Cut the top off the garlic bulb, nestle into tin foil and drizzle with olive oil. Roast in the oven for 30 mins until the cloves are tender. Allow to cool before gently squeezing the base to separate the roasted flesh from the skin and chop until finely minced. Mix the roasted garlic together with the butter, lemon zest and herbs.
  3. Using half of the flavoured butter, gently rub under the breast skin of the chicken, being careful not to tear the skin. Season generously with salt and pepper. Roast the chicken for 40 mins per kilo plus an additional 20 mins, basting with the cooking juices 2-3 times during cooking.
  4. After 40 minutes, baste the roast with the remaining flavoured butter for the last 20 mins of cooking.
  5. After cooking, rest under foil for 15-20 mins as this will help to keep the bird moist and tender.
  6. Serve with your favourite roast accompaniments and garnish with roasted red onions, garlic bulbs and lots of fresh herbs.

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