Cambria Style

Citrus & Rosemary Roasted Chicken

  • Written by Susie Hopper
  • January, 2016
  • Photography by Steve Henke

Add this versatile chicken recipe from top chef Mike Ward to your recipe arsenal.
It delivers huge, savory flavor and is remarkably easy to make.

A recipe by CHEF MIKE WARD 


1 room temperature chicken (trussed is great, but not required) 
Half a lemon
2 tablespoons of butter
Salt and pepper to taste
A few rosemary sprigs


*Preheat your oven to 475F (245C).

Place your chicken on a roasting tray or ovenproof pan. Insert your half lemon and rosemary sprigs inside the chicken cavity. Place 1 tablespoon of softened butter underneath the skin of each breast and massage around gently to cover the breast. Don't get too fussy about this as once it melts it will spread evenly. Shower your bird generously with salt and fresh cracked pepper. I prefer not to coat the chicken in oil as it makes for crispier skin.

Slide your chicken into the oven. Immediately drop the temperature to 400F (200C). Roast for one hour. You're looking for an internal temperature of 165F or until it's juices run clear. Let rest for 15 minutes then devour your delicious bird.