Chicken · 1 hour 15 minutes · Serves 4
Lemon and garlic roast chicken
Made with Whole, fresh from Our Range.
Ingredients
- 1 whole chicken, about 1.6 to 1.8 kg
- 80 g soft butter
- Zest of 1 lemon, then the lemon halved
- 3 garlic cloves, crushed
- 1 tbsp chopped thyme
- Salt and pepper
Method
- Heat the oven to 200°C (180°C fan-forced). Pat the chicken dry.
- Mix the butter, lemon zest, garlic and thyme. Loosen the skin over the breast and push half the butter underneath. Rub the rest over the outside and season well.
- Put the lemon halves inside the chicken. Roast for 55 to 65 minutes, until the juices run clear and the thickest part of the thigh is 75°C.
- Rest for 15 minutes before carving. Spoon the pan juices over.