Roast Chicken
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Ingredients:
1.75 – 2 kg, patted dry
Salt and pepper
2 tsp olive oil
1 lemon, quartered
3 rosemary sprigs
Butter:
100 g salted butter , melted
3 garlic cloves , minced
1 tbsp sage , finely chopped
2 tsp rosemary , finely chopped
1 tbsp parsley , finely chopped
1/2 tsp each salt and black pepper
1 cup / 250 ml dry white wine , or low sodium chicken broth
1 onion , quartered
1 garlic bulb , halved horizontally
Instructions:
- Take the chicken out of the fridge 30 minutes before cooking.
- Preheat oven to 220C convection. Put shelf in the middle.
- Mix together Butter ingredients. Add juice from 2 wedges of lemon.
- Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken. Do the top (the breast) and the drumsticks – not the underside.
- Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin.
- Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.
- Stuff used lemon wedges and rosemary inside chicken.
- Tie drumstick ends with string and tuck wing tips under the chicken.
- Sprinkle all over with salt and pepper.
- Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
- Transfer to oven. Roast for 10 minutes, then turn oven down to 180C (all oven types). Roast for a further 1 hr 15 minutes, or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.
- Rest for 15 minutes – don’t cover, skin becomes wet.
- Serve with pan juices. I discard onion but use the garlic in the pan.
