Roast Chicken with Garlic Butter and Herbs
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 5
Ingredients
- 1 4-5 pound whole chicken
- 1/4 cup butter melted
- 3 tablespoons canola oil
- 1 lemon halved
- Salt and freshly ground pepper to taste
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves minced
- 1 head of garlic cut in half horizontally through the middle
- 3 fresh whole thyme sprigs
- 2 teaspoons rosemary
Instructions
- Preheat oven to 430°
- Line a baking tray with foil, or lightly greased roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers.
- Rinse chicken (including cavity) under cold running water.
- Pat dry with paper towels.
- Pour the olive oil, melted butter 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 with 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 thyme sprigs, rosemary and the squeezed lemon half. 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.
