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Garlic and rosemary butter pot roast chicken
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Impress guests with perfectly browned, succulent chicken.
Ingredients:
  • 60g butter, at room temperature
  • 20.00 ml MasterFoods® Garlic & Rosemary
  • 1 lemon, rind finely grated, halved
  • 1 tsp Tarragon Leaves
  • 1.5kg whole chicken
  • 1 brown onion, cut into thin wedges
  • 500g baby potatoes
  • 9.20 gm extra virgin olive oil
  • 250g button mushrooms
Instructions:
  • Preheat your oven to 180ºC (160ºC for fan-forced). Mix butter, garlic, rosemary, lemon zest, and 1/2 tsp tarragon in a bowl. Don't forget to season it.
  • Pat chicken dry with paper towel. Carefully loosen the skin from the breasts without tearing it. Rub three-quarters of the butter mixture under the skin and the rest over the skin. Fill the chicken cavity with 2 onion wedges and 1 lemon half, then truss the chicken.
  • In a 28cm ovenproof roasting pan, combine potatoes, remaining onion, drizzle with oil, sprinkle with remaining tarragon, season, and stir to combine. Push potatoes to the side and add chicken. Squeeze remaining lemon over chicken and place the lemon half in the pan. Roast for 1 hour 15 minutes, rotating the pan halfway, until chicken is golden and cooked through.
  • Preheat oven to 200ºC/180ºC fan forced. Place chicken on a plate and cover with foil to rest. Add mushrooms to the pan, stir to coat in pan juices. Cook for an extra 10-15 minutes until golden. Serve by placing chicken in the center of the pan.

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