Perfect Roast Chicken
Chicken smothered in butter and stuffed with lemon and thyme and baked to crispy perfection.
Servings: 8 servings
Calories: 219kcal
Ingredients
- 1.5 kg Whole chicken
- 50 g Butter
- 10 g Thyme
- 1 Lemon halved and pierced all over
- 1 Pinch Sea salt
- 1 Pinch Ground black pepper
Instructions
- Preheat the oven to 200°C/180°C(fan)/400°F/Gas 6.
- Melt 50 g Butter and pour over 1.5 kg Whole chicken, making sure the whole chicken is covered. Sprinkle with 1 Pinch Sea salt and 1 Pinch Ground black pepper.
- Pierce 1 Lemon with a sharp knife and then stuff it inside the chicken with 10 g Thyme.
- Put the chicken in the oven for 1 hour and 20 minutes, basting twice.
Notes
- Remove the chicken from the fridge 30 minutes before you are going to start prepping it, to allow it to come to room temperature.
- Don't skip the piercing of the lemon, as this will really bring out all the lemon flavour.
- Fresh herbs are best, however you can swap them for dried if that is all you have.
- You can lift the skin from the meat with an upside down spoon and rub extra salt, pepper and butter underneath if you’d like for some extra flavour.
- For some extra flavour, add a splash of white wine to the bottom of the baking tray before it goes in the oven.
- You can chop up some onion, carrot and celery and put it at the bottom of the baking dish and the chicken on top of it. This adds flavour to the juice and also keeps the chicken off the base of the pan, ensuring even cooking.
- Use a meat thermometer to make sure that the chicken is cooked at the way through. It should have an internal temperature is 75°C/165°F.
Nutrition
Serving: 1portion | Calories: 219kcal | Carbohydrates: 2g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 113mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg
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