Mad Butcher's Butcher Est. 1971

+09 521 0903

Butterflied Citrus & Rosemary Roast Chicken


- 1 Fresh Whole Butterfly Chicken
- 3 cloves garlic
- crushed
- 1/4 cup orange juice
- 1 Tbsp honey
- 2 Tbsp lemon juice
- 2 Tbsp finely chopped fresh rosemary
- 2 Tbsp olive oil
Serves : 6
Cooking time: 1hr 20mins


1. Cut slashes into the skin of the thighs and drums.

2. Combine the garlic, orange juice, honey, lemon juice, rosemary, olive oil and season with salt and pepper. Place the chicken into a large dish and cover with the marinade. Cover and refrigerate for 1 hour for the flavours to infuse the chicken.

3. Preheat the oven to 180˚C. Place the chicken into a roasting dish and cook according to directions on pack, or until the chicken is well browned and cooked through. Baste frequently.

4. Serve with pasta and a roast vegetable salad or potato wedges and a green salad.

Recipe from


Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...