Winner winner chicken dinner. A roast chook was always scheduled for our Monday night supper during the school term. What I love most about a roast chicken is the crispy salty skin that renders during roasting. Fresh herbs, lemon zest, garlic and plenty butter give this recipe all the charm and homely comfort that a roast needs. Pan juices double as a drinkable jus. No corn flour gravy making required here. What’s missing? Bowls of steamed green vegetables, golden spuds and a glass of vino. Simply yum.
1.50kg whole chicken
1 large red onion, quartered
1 large brown onion, quartered
250ml chicken stock
250ml dry white wine
150g butter, room temperature
Handful fresh herbs (eg. thyme, oregano, parsley)
½ Lemon, zested
1 Lemon, whole
1 Garlic bulb, halved
Sprigs of fresh rosemary
- Preheat oven to 200°C, fan setting.
- Remove gizzards from chicken and wash the carcass under running water. Pat dry. Season cavity and season with salt and pepper.
- Combine herbs and lemon zest with butter. Using your fingers, loosen the skin on the chicken breasts to form pockets. Fill the pockets with the herbed butter and use the surplus to coat the whole carcass.
- Arrange the garlic and onion in a large roasting tray. Place the carcass on the garlic and onion and fill cavity with lemon and rosemary. Season carcass with salt, pepper and paprika.
- Add wine and stock to the pan. Cover the carcass with a square of foil, to prevent burning during cooking. Roast for 30 min.
- Remove foil, and turn over down to 180°C Remove foil and roast for a further 1 h.
- Once out the oven, leave chicken to rest in pan juices for 15 min before serving.
- Pair with crunchy veggies and roast sweet potato wedges.
One thought on “Lemon & Herb Roast Chook”
That looks delicious!!!