Monday, February 25, 2019

Lemon & Herb Roast Chicken

This chicken is full of flavour and easy to prepare. This is my go to recipe whenever we have roast chicken.

Lemon & Herb Roast Chicken
Serves 6-8

  • 1 whole chicken
  • 50g unsalted butter softened
  • 1/2 tablespoon chopped fresh thyme, + 2 extra sprigs
  • 1/2 tablespoon chopped fresh sage, + extra sage leaves
  • 1/2 tablespoon ground paprika
  • Juice and zest of 1 lemon, save the juiced lemon for the cavity
  • 2 teaspoons garlic powder
  • 2 teaspoons olive oil
  • Salt and pepper

1. Preheat oven to 200°c (180°c fanforced).
2. Combine butter, olive oil, 1/2 tablespoon thyme, 1/2 tablespoon sage, lemon juice, garlic powder and paprika in a bowl. Season well with salt and pepper.
3. Pat chicken dry with paper towel and place into a roasting dish. Place thyme sprigs, sage leaves and the leftover lemon in the cavity of the chicken. Place approx 2 tablespoons of butter mixture under the skin of each chicken breast. Coat chicken in remaining butter. Roast chicken in oven and cook for 30 minutes per 500g, or until juices run clear, basting every so often.
4. Once chicken is done allow to rest for 20 minutes before carving.

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