Garlic Herb Butter Roast Chicken

By Cafe Delites · 110 min

Ingredients

Instructions

1. Preheat the oven to 430°F (220°C; 400°F or 200°C fan-forced). Line a baking tray with foil or lightly grease a roasting pan.
2. Remove the neck from the cavity, trim any excess fat and leftover feathers, and pat the chicken dry with paper towels.
3. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and into the cavity. Season the outside and cavity generously with salt and pepper, then sprinkle over the parsley.
4. Rub the minced garlic over the chicken and under the skin, mixing it in with the other ingredients.
5. Stuff the cavity with the garlic head, rosemary sprigs and the squeezed lemon half. Tie the legs together with kitchen string.
6. Place the chicken breast-side up in the tray or pan. Roast for 1 hour 15 to 20 minutes, basting halfway through, until the juices run clear when a skewer is pushed into the thigh.
7. Baste again, then broil for a further 2 to 3 minutes until golden.
8. Remove from the oven, cover with foil and rest for 10 minutes. Serve drizzled with the pan juices and the remaining lemon half cut into wedges or slices.
9. Optional gravy: pour the pan liquids into a heatproof jug and let the fat rise for a minute. Spoon exactly 2 tablespoons of clear fat into a small saucepan over medium heat, whisk in the flour and cook 1 minute to a smooth paste. Slowly whisk in the chicken broth, then add the remaining dark juices from the jug. Simmer 2 to 3 minutes, stirring often, until it coats the back of a spoon. Season with

Summarized from Cafe Delites's video. Watch it for the details.

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