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Roast Chicken with Clementine and Rosemary Butter
Clodagh McKenna's Roast Chicken with Clementine and Rosemary Butter + Roast Chicken Salad with Blue Cheese, Radicchio and Pomegranates + Chicken and Chestnut Risotto
Nathan Congleton / TODAY
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(21 rated)
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This is a delicious and easy supper that only takes 15 minutes to prepare. It's bursting with the delicious flavors of clementines and rosemary.

Technique tip: Test that the chicken is cooked by piercing a small slit in the skin with a knife, if the juices are clear then the chicken is cooked.

Swap option: You can make this meal with turkey instead of the chicken, blood oranges instead of the clementines and thyme instead of the rosemary. 


  • Chicken

    • 1 whole chicken
    • 4 sprigs rosemary
    • 2 clementines, quartered
    • Clementine-rosemary butter (recipe below)
  • Rosemary-Clementine Butter

    • 10 tablespoons salted butter, softened (5 ounces)
    • 1/2 cup dried cranberries, very finely chopped (2.5 ounces)
    • 4 sprigs fresh rosemary, finely chopped
    • 1 clementine, zested, then peeled and chopped
    • Sea salt and freshly ground black pepper


1. Preheat oven to 400°F (gas mark 6).

2. Start by making the clementine and rosemary butter. Cream together the butter with all of the ingredients using the back of a wooden spoon to mix until all the ingredients are completely incorporated into the butter. Season the butter with sea salt and freshly ground black pepper.

3. Place the whole chicken on a roasting dish. Using clean hands, smear the butter mixture over the entire chicken and underneath the skin. Stuff the cavity with the sprigs of rosemary and quartered clementines.

4. Place the chicken into the preheated oven for 1.5 hours or until cooked through. (An instant read thermometer should read 165°F or 75°C.)

5. Allow chicken to rest for 15 minutes before carving and serving. 

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