I love roast
chicken! And finding that perfect recipe was such a hard task! I searched for
hours and every recipe was different! I’ve picked a few ideas from a couple of
recipes and put them together to make my own. It’s really easy and if I can
make it so can you.
Serves 4
Prep time:
10 minutes
Cooking
time: 1 hour
Ingredients
1.7kg
Chicken
50g unsalted
butter,cubed
¼ cup flat
leaf parsley, chopped
Handful of
fresh Rosemary
Handful of
garlic
1 lemon,
zest finely grated and cut in half
1 tablespoon
of ground black pepper
Salt to
taste
¼ cup of
flour
2-3 cups of
chicken stock
Method
Preheat the
oven to 250°c (Electric) 180°c (Gas).
Rinse the
chicken and pat dry with paper towel. Take a handful of salt and massage it
into the chicken, running your fingers under the chicken skin separating the
skin from the breast. (you can even use the back of a teaspoon to separate the skin from the chicken)
Crush half
of the garlic,keeping the rest whole. Combine the cubed butter, rosemary,
lemon zest and crushed garlic in a bowl and rub the mixture under the skin and
spread it evenly. Use any remaining mixture on the outside of the chicken.
Place the
halved lemon, rosemary and garlic inside the cavity of the chicken and tie the
drumsticks together with some string.
Place the
chicken in the oven with the breast facing up and give the chicken a very light
wash of olive oil. Cook the chicken for 45 minutes and turn it around for
another 20 minutes. To check if the Chicken is completely cooked, pierce the thickest part of the chicken and if the juices run clear you are all good to go!
To make the
gravy, pour all the golden bits and excess butter into a small saucepan. Place the
saucepan on low heat and stir in the flour and stock little at a time. I like
my gravy thick so I didn’t add a lot of stock. It also depends on how much of
gravy you want.
All done!!
All you got to do now is to serve the chicken on a beautiful plate and dig in
with your family and friends. I served mine with roast vegetables :)
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