Roast Chicken Herb Butter (Printable Version)
Succulent roast chicken flavored with garlic, thyme, rosemary, and butter, served with roasted carrots, celery, and onions.
# Ingredients Required:
→ Poultry and Aromatics
01 -
2.3-2.7 kg whole chicken
02 -
Salt and ground black pepper to taste
03 -
2 sprigs fresh thyme
04 -
2 sprigs fresh rosemary
05 -
4 garlic cloves
06 -
1 lemon, halved
→ Vegetables
07 -
1 large onion, cut into thick slices
08 -
4 carrots, cut into 5 cm chunks
09 -
4 celery ribs, cut into 5 cm chunks
→ Herb Butter
10 -
85 grams butter, softened
11 -
3 garlic cloves, minced
12 -
2 teaspoons fresh thyme leaves, minced
13 -
2 teaspoons fresh rosemary, finely chopped
14 -
1 tablespoon fresh parsley, chopped
15 -
Salt and ground black pepper to taste
# Guide to Cooking:
01 -
Preheat the oven to 200°C and position a rack in the lower third. Remove giblets and excess fat from the chicken, rinse inside and out, then pat dry.
02 -
Tuck wings under the breast. Season the cavity with salt and pepper, then stuff with thyme, rosemary, garlic cloves, and lemon halves.
03 -
Combine softened butter, minced garlic, thyme, rosemary, parsley, salt, and pepper in a bowl, mixing thoroughly.
04 -
Gently loosen skin over the chicken breast and spread some herb butter underneath. Rub the remaining butter all over the exterior.
05 -
Tie the legs together with kitchen string and tuck the wing tips under the body to ensure even roasting.
06 -
Scatter onion slices, carrot, and celery chunks evenly across the bottom of a roasting pan. Place the chicken on top.
07 -
Roast for approximately 1 hour and 40 minutes, or until a thermometer inserted into the thickest thigh reads 74°C. Cover with foil if skin darkens too fast after 1 hour.
08 -
Remove chicken from oven and let rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.
# Extra Suggestions:
01 -
Allowing the chicken to rest before carving ensures juicier meat.