Garlic Herb Butter Roast Chicken

Prep Time 10 mins
Cook Time 1 hr 15 mins
Servings 4 people

Ingredients
  

  • 1 whole CB Chicken (4-5 pound) – giblets and neck removed from cavity
  • ¼ cup  unsalted butter, melted
  • tbsp  olive oil
  • ¼ cup  white wine, (optional: use a dry wine like a Sauv blanc or Chardonnay)
  • 1  lemon, halved
  • Salt and freshly ground pepper, to taste
  • tbsp  fresh chopped parsley
  • 4 cloves  garlic, minced
  • head garlic, roughly peeled and cut in half horizontally
  • 3 whole  fresh rosemary sprigs

Instructions
 

  • 1. Preheat oven to 430°F. Line a baking tray with foil, or lightly grease a roasting pan.
  • 2. Discard neck from inside the cavity and remove any excess fat and leftover feathers. Rinse chicken under cold running water. Pat dry with paper towels.
  • 3. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
  • 4. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
  • 5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
  • 6. Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
  • 7. Baste again, then broil for a further 2-3 minutes, until golden.
  • 8. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

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