Roasted Chicken with Garlic Herb Butter

There’s nothing more satisfying than a whole roasted chicken – it feeds a crowd, looks impressive and tastes amazing. This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection, tender and juicy every time!

1 (3-4 lb) whole chicken, innards removed (1.3-1.8 kg)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 onion, peeled and quartered
1 lemon, quartered
6 Tbsp. butter softened
2 tsp. garlic, minced
2 tsp. fresh thyme leaves, minced
2 tsp. fresh rosemary leaves, minced
1 Tbsp. fresh parsley leaves, minced
sea salt
black pepper, freshly ground

Rinse the chicken under cold water, then thoroughly pat dry inside out out with paper towels.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.

Tie the chicken legs together with kitchen twine.

Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.

Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.

Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 160-165°F.

Check on your chicken every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.

Let the chicken rest for 10 minutes before carving. Serve with pan drippings.

Makes 4 servings.