Roast Chicken
Lemony, herby, yummy whole roast chicken.
Ingredients
Units
Scale
- 1 2-3 kg whole chicken
- 1/4 cup melted butter
- 3 tbsp olive oil
- 1/4 cup white wine, optional
- 1 lemon, halved
- salt & pepper
- 2 tbsp chopped fresh parsley
- 4 garlic cloves, minced
- 1 head garlic, roughly peeled, top chopped off.
- 3 rosemary sprigs
Instructions
- Preheat oven to 240°C / 465°F
- 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 15 minutes. Turn heat down to 180°C / 350° F.
- Cook 20 minutes per pound.
- Baste 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.