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Roast chicken with lemon and herb butter
Roast chicken with lemon and herb butter
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Spring chicken elevated with fresh garden herbs for vibrant flavor and aroma by Katie Quinn Davies.
Ingredients:
  • 1.5kg whole chicken
  • 3 lemons, 1 halved, 2 quartered
  • Bouquet garni (sprigs of rosemary, thyme and tarragon, tied with kitchen string)
  • 1 large onion, peeled, quartered
  • 500ml chicken stock
  • 5.00 gm cornflour
  • 100g unsalted butter, softened
  • 10 tarragon leaves
  • 2 small sprigs rosemary, leaves picked
  • 3 sprigs thyme, leaves picked
  • 250.00 ml picked flat-leaf parsley leaves
  • Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
Instructions:
  • Preheat your oven to 180C.
  • Create the herb butter by blending all the ingredients in a food processor until finely chopped and well combined. Season generously.
  • Dry chicken thoroughly with paper towel. Carefully separate skin from breast meat without tearing, then spread half of the butter under the skin and the rest over the skin. Stuff cavity with lemon halves and herb sprigs. Spread onion in roasting pan and place chicken on top.
  • Arrange the lemon quarters around the chicken, then roast, brushing with juices regularly, for 1 1/4 hours or until the thigh's thickest part reveals clear juices when pierced. Transfer the chicken to a platter, tent with foil, and let it rest.
  • Remove the onion and lemon from the roasting pan and carefully skim off any excess oil. Transfer the pan to the stovetop, pour in the stock, and stir with a wooden spoon over medium-high heat, making sure to scrape the flavorful bits from the bottom of the pan. In a separate bowl, mix the cornflour with 1 tablespoon of water until smooth, then add to the pan and stir well. Bring the mixture to a boil, then simmer on low heat for 4-5 minutes until it thickens. Finally, strain the sauce into a serving jug and enjoy it drizzled over the roast chicken and herbed couscous salad.

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