Main
Roast Chicken
MainOrigin: International
Whole roast chicken with butter, salt, pepper and herbs.
Prep
15 min
Cook
1 hr 15 min
Total time
1 hr 30 min
Portions
6
Total weight
1618 g
Per portion
269.7 g
Ingredients
Method
Prepare the butter
- Heat the oven to 200°C (180°C fan).
- Pat the chicken dry inside and out.
- Soften the butter; mix with salt, pepper, chopped thyme and crushed garlic.
Season the bird
- Rub the butter under the skin of the breast where possible and all over the bird.
- Stuff the cavity with lemon halves.
- Tie the legs if you like a neat shape.
Roast
- Place in a roasting tin.
- Roast about 20 minutes per 500 g plus 15 minutes (about 75 minutes for 1.5 kg), basting once or twice, until juices run clear at the thigh (75°C).
Rest and serve
- Rest 15 minutes tented loosely with foil before carving.
- Spoon pan juices over the meat.
Serving
Rest 15 minutes; carve and serve with pan juices.
Storage
Refrigerate leftovers up to 3 days. Use carcass for stock.