Roast Herb Chicken
Roast Herb Chicken
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| Roast Herb Chicken |
Master the art of perfectly roasted chicken
INGREDIENTS
1 whole cornfed, free-range chicken
50 grams of butter
50 grams sage, rosemary, thyme, finely chopped
2 carrots, peeled
1 onion, halved
1 lemon, sliced
3 tablespoons olive oil
Salt and pepper
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| Roast Herb Chicken |
INSTRUCTIONS
Preheat the oven to 180C.
Place the whole chicken on a roasting tray, place your fingers into the neck to separate the skin and the breast meat. Insert slices of butter and a quart of the chopped herbs and tuck firmly down.
Place carrot, onion, and lemon inside the cavity of the chicken, leaving 2 slices of lemon to tuck inside the chicken thighs.
Rub the skin of the chicken with herbs, salt and pepper and drizzle with olive oil.
Roast for about an hour to an hour and fifteen minutes or until the juices run clear and the chicken is cooked through.
