Make perfect whole roast chicken, brimming with incredible herby flavour and wrapped in a golden crunchy skin that you will become obsessed with eating. This method gives you chicken steeped in flavour from the inside out and pull-apart tender.

With the savoury pilaf cooked underneath the chicken, not a drop of the golden, glowy pan juices are missed. Prepare your heart…this one’s a show-stopper.
If you love Greek recipes (like I do, obviously), try my charcoal chicken on the rotisserie, this recipe for Greek lemon lamb with tender potatoes, or my comforting chicken youvetsi recipe!
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Why You Will love This Dish
This compound butter, with its smoked paprika, fresh rosemary, and zesty lemon, transforms a simple roast chicken into a gourmet delight. The magic of compound butter under the skin ensures the meat stays juicy and tender, while the skin crisps up to perfection.
This isn't just a roast chicken—it's a complete meal! The pilafi rice, infused with butter, garlic, and lemon, makes for a comforting and tasty side dish that complements the chicken beautifully.
Whether it's a weeknight dinner or a special occasion, this recipe is easy to follow yet impressive enough to impress your family and friends.
How To Make This Dish - Short Video
Ingredients
- Whole Chicken: Select a bird approximately 2kg in weight for optimal roasting.

- Unsalted butter: Make sure it's softened to blend easily with other ingredients.
- Smoked paprika: Adds a smoky, rich flavour.
- Fresh rosemary: Finely chop for an aromatic, earthy taste.
- Garlic cloves: Minced for a punch of flavour.
- Lemon zest: Provides a bright, citrusy note. Don’t skip it. Orange zest is lovely, too.

- Brown onion: Quartered to release sweet, savoury flavours as it cooks.
- Lemon carcass: The remnants of your zested lemon.
- Fresh thyme, bay leaves & oregano: Infuses the chicken with herbal fragrance and flavour.

- Medium grain rice: Perfect for absorbing flavours while maintaining a slightly firm texture.
- Lemon juice: Adds a fresh, tangy brightness to the rice.
- Chicken stock: The backbone of flavour for the pilafi, ensuring the rice is infused with rich, savoury depth.

Top Tips
While this is a pretty easy-going recipe, here are a few tips to help you get the best results:
- Pat the chicken dry: Before seasoning and applying the compound butter, pat the chicken dry with paper towels. Missing this step will make it extremely hard for the compound butter to stick to the skin.
- Get under the skin: Gently separate the skin from the meat, especially around the breast area, to create pockets for the compound butter. This keeps the meat moist and infuses it with rich flavour. YUM!
- Generous seasoning: Season the chicken liberally with salt and pepper, both inside and out, to enhance its natural flavours.
- Preheat and hot start: Preheat your oven to a high temperature to give the chicken a hot start. This initial burst of heat helps to crisp the skin. After 20 minutes, reduce the temperature to ensure the meat cooks through without drying out.
- Use a meat thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is done when it reaches an internal temperature of 75°C (165°F).
- Rest before carving: After roasting, let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier chicken.
Basic Instruction Breakdown
- Cleaning and Drying the Chicken: Use paper towels to thoroughly dry the chicken, ensuring the compound butter sticks properly.

- Making the Compound Butter: Mix softened butter with smoked paprika, salt, pepper, finely chopped rosemary, minced garlic, and lemon zest to create a flavourful paste.

- Coating the Chicken with Compound Butter: Lift the skin of the chicken breast to spread the compound underneath it, then coat the outside of the chicken.
- Placing the Chicken on a Rack: Position the chicken on a wire rack inside a baking tray for even cooking and crispy skin.

- Cooking the Chicken for the First Hour: Roast the chicken at 200°C (fan-forced) for the first 10 minutes, then reduce the oven temperature to 175°C (fan-forced) and continue cooking for another 50 minutes.
- Melting the Butter for Pilafi Rice: Melt butter in a saucepan or skillet over medium heat, then cook diced onion and minced garlic until soft.

- Mixing the Rice Ingredients: Combine the cooked onion and garlic with rice, salt, pepper, lemon juice, chicken stock, and bay leaves.

- Placing the Chicken on Top of the Rice on a Rack: After the chicken has cooked for an hour, transfer it to a wire rack over the rice mixture. Ensure the chicken remains elevated above the rice to allow the flavours to meld without making the rice soggy.

- Cooking the Chicken and Rice in the Oven: Roast the chicken and rice together at 175°C (fan-forced) for an additional 30 minutes, or until the chicken is golden, crispy, and reaches an internal temperature of 75°C.
- Resting the Chicken: Allow the chicken to rest uncovered for at least 10 minutes before cutting.

What to serve with it
Serve your INCREDIBLE chicken with a side of Greek yoghurt or even tzatziki, some warm homemade bread and loads of veggies. Its yummy with a juicy Greek salad.
People please, don’t skip dessert! End off with a portion of my Greek coconut cake or a hit of chocolate via my Greek chocolate cake. Got a sweet tooth? Me too, so let’s do this!
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