Roast Chicken

Back to recipe list

164

bites

Popularity

Preparation Time: 10 minutes
Cooking time: 90 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 3215 times

Ingredients:

Metric Imperial

A whole chicken

50 gm(s) Butter

1 Lemon

1 clove of Garlic

Tarragon

Thyme

The classic roast chicken, shouldn't just be reserved for Sundays!!

Posted by: jonny74 on 14 November 2007

Click here to view jonny74's Cookery Book

Cooking Steps:

Set the oven to 200 degrees, whilst it is warning up crush the herbs up, a handful of each is about the right amount, and mix them in well with the butter.

Massage the herby butter into the skin of the bird, paying special attention to the crevasse between the legs and the breast.

Crush the garlic and cut the lemon in 2. Put half the lemon inside the bird together with the garlic, and squeeze the rest of the lemon over it and season well.

Roast for about 20 minutes per 500g + half hour, until the bird is golden and the juices are clear.

You can also make a very quick gravy by adding a glass of wine to the juices from the bird, add scrape around to loosen up all of those caramalised bits form the bottom of the pan. Reduce it slightly and spoon over the meat.