Crispy Garlic Herb Roast Chicken Recipe

Name: Crispy Garlic Herb Roast Chicken Recipe
Cuisine: Australian
Ingredients: 1.8 kg whole chicken at room temperature giblets and neck removed from cavity; 1/4 cup unsalted butter melted; 3 tablespoons olive oil; 1/4 cup white wine optional - use a dry wine like a Sauv blanc or Chardonnay; 1 lemon halved; 1 pinch salt to taste; 1 pinch pepper to taste; 2 tablespoons parsley fresh, chopped; 4 cloves garlic minced; 1 head garlic head of garlic roughly peeled and cut in half horizontally through the middle, crosswise; 3 sprigs rosemary fresh, whole; 2 tbsp chicken fat scooped from the pan drippings; 2 tbsp plain flour; 1 cup chicken stock; pan juices Remaining, from the roasting pan; Salt and freshly cracked black pepper to taste

Crispy Garlic Herb Roast Chicken Recipe

Cuisine: Australian

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Ingredients

1.8 kg Whole Chicken (at room temperature giblets and neck removed from cavity)
1/4 cup Unsalted butter (melted)
3 tablespoons Olive oil
1/4 cup White wine (optional - use a dry wine like a Sauv blanc or Chardonnay)
1 Lemon (halved)
1 pinch Salt (to taste)
1 pinch Pepper (to taste)
2 tablespoons Parsley (fresh, chopped)
4 cloves Garlic (minced)
1 head Garlic (head of garlic roughly peeled and cut in half horizontally through the middle, crosswise)
3 sprigs Rosemary (fresh, whole)
2 tbsp chicken fat (scooped from the pan drippings)
2 tbsp Plain flour
1 cup Chicken stock
Pan juices (Remaining, from the roasting pan)
Salt and freshly cracked black pepper (to taste)

Instructions

Preheat oven to 220°C (200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
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.
Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
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.
Baste again, then grill for a further 2-3 minutes, until golden.
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.