A bright, herby twist on a classic roast — perfect for warmer days.

But when I finally had a traditional roast dinner, I thought: Why did nobody tell me?! Roast dinners always felt like a winter thing… until I made this. It’s my Summer Roast Chicken — light, lemony, herby, and full of fresh flavour. A perfect way to enjoy comfort food without the heavy, dark gravies or overcooked veg. And yes — it still involves crispy potatoes, sweet carrots, and proper gravy. Let’s get into it.

Ingredients For the Chicken:

• 1 large whole chicken (with or without wings)
• 4 oz butter (I used Utterly Butterly)
• 6 garlic cloves (plus 2 more for the cavity)
• ½ lemon, juiced
• 1 bunch each of fresh parsley, coriander, and dill
• 4 sprigs of rosemary
• 2 lemon wedges (for the cavity)
• 4 extra dill sprigs (for the cavity)
• Stuffing mix (optional — my kids demanded it, and it only cost 80p!)

Ingredients For the Sides:

• 5 potatoes (white or red)
• 6 small carrots
• Olive oil
• A sprinkle of oregano and dill
• Salt to taste

Gravy:

• Gravy granules
• Juices from the roast chicken
• Boiled water

Method

1. Prepare the Herb Butter

Let your butter come to room temperature. First, you need 4 ounces of butter — I’m using Utterly Butterly — let it soften at room temp.

• Finely chop parsley, coriander, dill, and rosemary. (Use a sharp knife — rosemary is tougher.)
• Crush or finely mince 6 garlic cloves.
• Juice half a lemon.
• Mix the softened butter with the chopped herbs, garlic, and lemon juice until smooth and fluffy. Set aside.

2. Prep the Chicken

• Preheat oven to 200°C.
• Drizzle olive oil into your roasting tin and place the chicken in.
• If your butcher added slits in the chicken (like mine did), great — you can press the herb butter straight into the cuts.
• If not, lift the skin gently and massage the butter underneath for max flavour.
• Stuff the cavity with 2 garlic cloves, 2 lemon wedges, and extra dill.
• Add stuffing if using (follow box instructions).
• Roast at 200°C for 20 minutes.

3. Prepare the Sides

• Peel and cut potatoes into wedges.
• Peel and halve the carrots.
• Boil both for 5 minutes separately with a pinch of salt.
• Drain potatoes, return to pan with a bit of butter and oregano. Shake to rough up the edges.
• Drain carrots, toss with olive oil and salt.
• Spread potatoes and carrots on a baking tray, sprinkle with dill.

4. Roast Everything

• After the chicken’s initial 20 minutes, reduce heat to 190°C and cook for 1 hour 15 mins.
• Add foil if it’s browning too fast.
• With 45 minutes to go, place the potatoes and carrots in the oven.

5. Final Touch

• Once cooked, remove the chicken and transfer juices to a jug.
• Cover the chicken with foil and let it rest for 10 minutes.
• Use the juices and hot water to prepare your gravy with granules.

To Serve

Carve your summer herby, golden chicken and serve with crispy potatoes, sweet roasted carrots, and a drizzle of gravy. Fresh, vibrant, and delicious — summer roast vibes done right.

Leftovers Tip:
Use leftover chicken for sandwiches like The Croissant Chicken Grill, or try my Roast Rebel Penne.