You know when you think you’re going pretty well at cooking roast chicken? And then one day you have a whole chicken, but none of your other usual ingredients….so you have a think…..you raid the vegetable crisper, your herb garden and suddenly you have the BEST roast chicken you’ve ever made? Pretty much by accident? That’s what happened to me this week….
Lemon & rosemary roast chicken
1 whole chicken (1.4kg)
3 Tbs salted butter, softened to room temperature
1/2 lemon, zested (reserve the lemon for the chicken cavity)
3 stalks fresh rosemary from your herb garden, finely chopped (equates to about 2 Tbs chopped rosemary)
Freshly ground black pepper
Preheat oven to 180 degrees.
Combine butter, lemon zest and rosemary. Season with a pinch of salt, add a few grinds of black pepper. Mix until combined.
Ease your fingers under the skin over the chicken breast, to create a pocket. Scoop up some butter, slide your fingers between the skin and the breast and massage the butter into the breast. Repeat with the other breast. If you have leftover butter, rub over the skin of the chicken.
Halve the lemon, and pop into the chicken’s cavity (up its behind, basically).
Drizzle the chicken with olive oil, 2-3 pinches of salt and a few grinds of pepper.
Pop into a roasting tray and put into the preheated oven.
Roast for 1.5 hours. To check it’s cooked, gently slide a sharp knife into the join between the leg and the breast. If the juices run clear, it’s done.
Pull out of the oven, cover with foil, and allow to rest for 15 minutes.
Carve, serve and enjoy!
Note – I served my roast with ratatouille and risoni pasta. Then tonight we used the leftovers for the most luscious chicken sambos – chicken, ratatouille, avocado and cheese on ciabatta bread. SO good.