ROAST CHICKEN

Slathered with a garlic-herb-lemon butter, this roast chicken is juicy on the inside with crispy golden skin on the outside. An all round flavour bomb with the most incredible liquid gold pan juices to use as the sauce.

INGREDIENTS
1.75 – 2 kg whole chicken , patted dry
Salt and pepper
2 teaspoons olive oil
1 lemon, quartered
3 rosemary sprigs

100 g unsalted butter , melted
3 garlic cloves crushed
1 tablespoon sage
2 teaspoons rosemary , finely chopped
1 tablespoon parsley , finely chopped
1/2 teaspoon each salt and black pepper
2 tablespoons Lemon juice

250 ml dry white wine
1 onion , quartered
1 garlic bulb , halved horizontally

METHOD

Preheat oven to 220C/

Mix together Butter ingredients. Add juice from 2 wedges of lemon.

Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken. Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin. Drizzle or smear remaining butter all over the surface of the chicken. Squeeze over juice of 2 lemon wedges. Stuff used lemon wedges and rosemary inside chicken. Sprinkle all over with salt and pepper.

Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil. Transfer to the oven. Roast for 10 minutes, then turn the oven down to 180C. Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.

Rest for 15 minutes – don’t cover, skin becomes wet.

Serve with pan juices

Original Recipe Recipetineats