Herb Roast Chicken
Recipe No.: W-14
International100 minServes 5
Roast chicken is one of the oldest ways to cook chicken, roasted in an oven, over a fire or on a rotating spit in its own fat and juices, and is found in many cuisines. The common European herb version uses rosemary, thyme, garlic and lemon.
Origin of the dish: Not precisely determined — A dish common worldwide that cannot be attributed precisely to one country
Ingredients for Herb Roast Chicken
- For the chicken
- 1whole chicken (1.6 kg)
- 60 gsoftened butter (or 4 tbsp olive oil)
- 2 tbspchopped rosemary, thyme and parsley
- 4garlic cloves, crushed, and zest and juice of 1 lemon
- 1½ tspsalt and ½ tsp pepper
- For the tray
- 2onions in quarters, 3 carrots and 1 head of garlic halved crosswise
- 1 cupchicken stock
Method
- Pat the chicken thoroughly dry. Mix the butter, herbs, garlic, lemon zest, salt and pepper.
- Gently loosen the skin and push half the mixture underneath, rub the rest all over, and put the squeezed lemon half in the cavity.
- Heat the oven to 220°C. Spread the vegetables in a roasting tray, set the chicken on them and add the stock.
- Roast 15 minutes, then reduce to 190°C and roast 60 to 70 minutes until the thigh reaches 74°C and the juices run clear, basting twice.
- Rest 15 minutes loosely covered before carving and serve with the vegetables and pan juices.
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