Roast Chicken
Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Ingredients
1 Whole Chicken (1.5kg)
50g Unsalted Butter Softened
2 Carrots Roughly Chopped
2 Sticks Celery Roughly Chopped
1 Onion Roughly Chopped
1/4 Bunch Thyme (Reserve 2 Sprigs Stalks Removed, Leaves Minced)
1/4 Bunch Rosemary (Reserve 1 Sprig Stalk Removed, Leaves Minced)
2 Bulbs Garlic (1 Crushed with Palm of Hand)
1 Lemon Zested & Halved
Olive Oil
Sea Salt
Cracked Black Pepper
Directions
Pre heat oven to 190C. Place carrots, celery, onion and crushed bulb of garlic in a roasting tray, drizzle with olive oil and mix to coat.
In a bowl, mix softened butter, thyme leaves, rosemary leaves and lemon zest. Pat dry chicken with paper towels.
Place rosemary sprigs, thyme sprigs, whole garlic bulb and lemon halves in chicken cavity. Place chicken on top of vegetables in centre of the roasting tray.
Coat whole chicken liberally with prepared butter. Season with salt and pepper.
Place in pre heated oven and roast for 1 hour 20 minutes. Baste after 30 minutes and every 20 minutes thereafter.
Ensure chicken is cooked through, remove from oven. Transfer chicken from roasting tray to a plate, cover with foil and allow to rest for 10 minutes. Reserve stock and vegetables for gravy.
Serve with your favourite roast dinner sides.