Lemon Pepper Roasted Chicken with Cilantro Garlic Butter

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1 stick of butter, softened (115gr)
23 cloves of garlic, minced
2 tbsp. minced cilantro (10 gr)
4 lemons, sliced
1 large chicken for roasting, about 5 lbs. (2.2kg)
Salt and Pepper to taste
Cotton twine for trussing legs
Parchment paper


Using a fork, mash and soften the butter, adding a pinch of salt. Add the minced garlic, cilantro and salt, and continue mashing until the butter is well combined.

Heat your oven to 400°. Line a baking pan with parchment paper, truss the chicken legs together with cotton twine and place chicken in pan. Place lemon slices inside the internal cavity of the chicken, along with 2 tbsp. of the butter mixture. Dot a few tablespoons of butter on the outside skin of the chicken.

Cover the chicken lightly with a sheet of foil. Place the chicken in the oven. Every 10-15 minutes, open the oven and brush on the remaining butter, or baste the chicken with the butter drippings that have collected in the pan.  After 40 minutes, remove the foil sheet, and return the chicken to the oven for another 40 minutes, basting every 10-15 minutes.

You can also reserve a few tablespoons of the garlic butter for grilling garlic toast. (Recipe coming soon!)