Description
This roast chicken recipe results in juicy, flavorful meat with crispy skin, perfect for a family dinner or special occasion. The buttery herb mixture adds richness and depth of flavor to the dish.
Ingredients
Units
Scale
Whole Chicken:
- 1.75 – 2 kg / 3.5 – 4lb whole chicken , patted dry
- Salt and pepper
- 2 tsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
Butter:
- 100 g / 1 stick unsalted butter , melted
- 3 garlic cloves , minced
- 1 tbsp sage , finely chopped
- 2 tsp rosemary , finely chopped
- 1 tbsp parsley , finely chopped
- 1/2 tsp each salt and black pepper
Under Chook:
- 1 cup / 250 ml dry white wine , or low sodium chicken broth
- 1 onion , quartered
- 1 garlic bulb , halved horizontally
Instructions
- Take the chicken out of the fridge 30 minutes before cooking. Preheat oven. Mix butter ingredients with lemon juice. Loosen chicken skin and apply butter mixture. Roast with onion, garlic, and wine. Baste and rest before serving.
Notes
- Herbs add flavor and color to the butter.
- Onion and garlic enhance pan juices. Discard onion after cooking.
- Minimize garlic sludge on chicken skin to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg
