Garlic Butter Roast Chicken
Ingredients
- 2 kg Whole Chicken
- 1/4 cup Unsalted butter melted
- 3 tablespoons Olive oil
- 1/4 cup White wine Recommend using a dry wine like a Sauv blanc or Chardonnay
- 1 Lemon halved
- 2 tablespoons Flat-leaf parsley chopped
- salt and black pepper
- 4 cloves Garlic minced
- 1 head Garlic roughly peeled and cut in half horizontally through the middle crosswise
- 3 sprigs Rosemary, fresh
Method
Preheat oven to 220°C (200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
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 broil 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.
Free Range Chicken
50 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
Read the guide: Your New Favourite Roast Chicken — An Alternative Twist on This Traditional for Winter Warmer
