Garlic Herb Butter Roast Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 3-4 lb (1.5-2kg) whole chicken (giblets removed, patted dry)
- 1 stick (113g) butter (softened)
- 1 tablespoon fresh chopped thyme
- 1 tablespoon chopped fresh parsley
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium yellow onion (peeled and cut in half)
- 1 sprig fresh thyme
- 1 tablespoon olive oil
Method
- I highly recommend brining the chicken if the time allows it, see my chicken brine recipe.
- Take the chicken out of the fridge 30 minutes prior to cooking.
- Preheat the oven to 450°F (230°C) standard oven, or 430°F (220°C) convection/fan oven.
- Make the butter mixture, in a bowl combine the butter with thyme, parsley, garlic, salt, and pepper. Set aside.
- Place the chicken on a cutting board, and pat dry with paper towels. Using kitchen shears, loosen and separate the skin from the chicken, and then use a spoon to push the skin away from the meat without tearing it. Do this to the breast and the thighs and drumsticks, not to the underside of the chicken.
- Season the cavity of the chicken with ½ teaspoon of salt.
- Use a spoon and spoon most of the garlic butter under the skin and push it from outside to distribute evenly.
- Stuff the cavity with the onion halves, and the rosemary sprig. Truss the chicken or just twine the legs with poultry twine.
- Transfer to a baking dish, spread the remaining butter on top of the chicken. Drizzle with olive oil and transfer to the oven.
- Roast for 15 minutes, then lower the heat to 400°F (200°C) standard oven, or 380°F (190°C) convection/fan oven. And roast for 45 minutes (this changes depending on the size of your chicken). Baste at least twice starting at 30-40 minutes by spooning some pan juices/melted butter over the chicken.
- Check the internal temperature of the chicken, when it reaches 165°F (74°C) at the thickest part of the thigh, the chicken is ready. Remove from the oven.
- Allow the chicken to rest for 15-20 minutes uncovered before carving and serving.