Roast Chicken with Herb Butter
Tender, succulent roast chicken with the best herb butter
Servings: 6
Ingredients
- 1 whole chicken, about 1.4kg
- 75 gram soft butter
- 3 large garlic cloves minced
- 1 tbsp chopped fresh thyme plus 1/2 a small bunch of thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 small lemon
- 4 large garlic cloves
- 3 medium carrots peeled and chopped
- 2 celery stalks cut into about 3-4 pieces each
- 1 medium onion cut into petals
- 1 cup chicken stock or broth
- 1 teaspoon chicken spice optional
- 2 tablespoon olive oil
Instructions
- Preheat oven to 200 degrees celsius or 392"F
- Peel and chop the carrots. Chop up the celery into about 3 pieces. Smash the 4 garlic cloves, you can leave the skin on
- In a bowl mix the soft butter, minced garlic, chopped thyme, salt and pepper. Set aside
- Place the chicken one flat surface and pat it dry with paper towels. Be sure to remove the giblets from inside, you won't need this. Gently lift the skin off the chicken, the breast side only, starting at the bottom of the chicken. You can use a dessert spoon or a butter knife. I used a butter knife and it worked well.
- Rub the butter mixture underneath the skin, be generous. Rub the remaining butter all over the chicken, this will now be on top of the skin
- Pop the lemon and the half bunch of thyme inside the chicken
- Tie the drumsticks with some food safe string. Tuck the tips of the wings underneath the chicken.
- In a baking pan place the carrots, onion, celery and garlic. Place the chicken on top, breast side facing up. Sprinkle the chicken spice on top and drizzle the olive oil
- Pour the chicken stock or broth around the chicken
- Place the pan in the oven and bake at 200 degrees celsius for 1 hour and 10 minute, basting at least twice with juices from the pan. After 20 minutes each time. Chicken is ready when the juices run clear. You can make a little prick between the drumstick and body of the chicken
- The celery can be discarded but the other veggies can be eaten. Allow the chicken to rest for at least 10 minutes before cutting it up. Serve with the remaining liquid from the pan
Notes
- For the chicken stock I used a sachet from Woolworths, which was mixed in one cup of hot water
- You can use other herbs such as rosemary, sage and some parsley
- If you are using a large lemon use only half of it
- You may need to adjust the cooking times if you are using a much bigger or smaller chicken. Be careful no to overcook it as it will turn out dry