Garlic Herb Butter Roast Chicken

https://cafedelites.com/garlic-herb-butter-roast-chicken/?fbclid=IwAR21Dz-iGIdw8VyLG7-QFaImjgQD-RgJUSRndvpwb1WrO8cb9Zhr1wSBEns .

For a larger chicken, roast at 430°F (220°C), 0r 400°F (200°C) fan forced, for one hour. Then, reduce oven temperature down to 325 (160°C). Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F (75°C) and juices run clear when pierced.

Serves 4.

Ingredients

  • 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*

  • 1/4 cup unsalted butter, melted

  • 3 tablespoons olive oil

  • 1/4 cup white wine, (OPTIONAL) – use a dry wine like a Sauv blanc or Chardonnay

  • 1 lemon, halved

  • Salt and freshly ground pepper, to taste

  • 2 tablespoons fresh chopped parsley

  • 4 garlic cloves, minced

  • 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise

  • 3 fresh whole rosemary sprigs

Directions

  • Preheat oven to 430°F 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.

  • Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.

  • Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.

  • Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.

  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.

  • Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.

  • Baste again, then broil for a further 2-3 minutes, until golden.

  • Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.