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Perfect Roast Chicken
A whole chicken with herb butter under the skin and a hot start – crackling skin, juicy breast. Comes with leftover ideas for two more meals..
Cook time
100 min
Servings
4
Ingredients
8
Nutrition
per serving450 kcal
Calories
42 g
Protein
30 g
Fat
2 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
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Instructions
- 1
Preheat the oven to 220 °C. Pat the chicken dry. Mix the soft butter with the finely chopped thyme leaves, salt and pepper.
- 2
Gently loosen the skin over the breast with your fingers and spread the herb butter underneath. Rub the outside of the chicken with olive oil and season with salt.
- 3
Tuck a halved lemon and the garlic cloves into the cavity. Place the chicken breast-side up in a roasting dish.
- 4
Roast at 220 °C for the first 20 minutes, then lower the temperature to 180 °C and cook for a further 60 minutes, until the juices run clear at the thigh and the skin is crisp and brown.
- 5
Rest the roast chicken for 10 minutes before carving so the juices redistribute. Leftovers are perfect for sandwiches and a stock from the carcass.
