Sunday, 26 December 2010

Roasted Chicken with Herb Butter





Roasted Chicken with Herb Butter

1 whole chicken
4 large cloves garlic
1 lemon
1 tsp rosemary
1 tsp thyme
1 tsp basil
1/2 tsp oregano
4 tbs of unsalted butter (softened)
Salt and Pepper


Preheat the oven to 180C.

Rinse the chicken thoroughly and pat dry with a paper towel. Place the chicken in a roasting pan, breast-side up.
Season the inside of the cavity of the chicken with salt and pepper.
Lightly crushed garlic cloves and place inside the cavity of the chicken
Cut the lemon in half and place in the cavity of the chicken.

Finely chop the remaining garlic.
Mix the garlic and dry herb mixture into the softened butter and season with salt and pepper
Gently lift the skin of the chicken over the breast and generously spread the herb butter directly on the meat.
Rub the herb butter over the outside of the entire chicken.

Bake the chicken.
After 45 minutes, baste the entire chicken with the herb butter mixture. Continue cooking for an additional 15 to 30 minutes.
Remove the chicken from the roasting pan.

Allow the chicken to rest 10 minutes before serving.











Accompanying vegetables of roasted brussels sprout, roasted courgette and maple-roasted parsnip.




After dinner, we settled down to our post-meal ritual of watching Dr Who Christmas special. It never fails to amuse us each year even with the latest reincarnation of the new Doctor.





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