Summer Roast Chicken
YIELD
~500-600ML
PREP TIME
01:30
COOKING TIME
01:30
INGREDIENTS
- 1.6kg whole chicken
- 200g salted butter, softened
- 1/4 cup chopped oregano, sage and parsley
- 1x lemon
- 1x orange
- 2x garlic cloves, peeled and minced
METHOD
Making the perfect roast chicken is easier than it sounds, and this recipe is a guaranteed winner. You will love the vibrant flavours that our fresh herbs add!
- Preheat your oven to 180 degrees celcius.
- In a bowl, combine the softened butter with the chopped herbs.
- Zest the lemon and orange into the bowl, add the garlic and pepper, then stir to combine.
- Place the chicken into a roasting tray. Use your hands to carefully loosen the skin from the chicken, while keeping the skin intact.
- Next, take handfuls of the butter and place all over the chicken beneath the skin. Spread out until the chicken is evenly covered.
- Chop the lemon and orange in half, and place in the cavity.
- Bake for 20-25 minutes per 500g, then remove from the oven and rest for 10 minutes before carving.Serve with new spuds and a green salad.
