INGREDIENTS
1 whole Chicken
Salt and Pepper, to taste
2 tsp Oil
1 Lemon, quartered
Garlic-Herb Butter:
100g unsalted butter (melted)
3 garlic cloves, minced
1 tbsp sage, finely chopped
1 tbsp parsley, finely chopped
2 tsp rosemary, finely chopped
½ tsp salt & pepper
2 tbsp TOP CLASS Chicken Spice
For the roasting pan:
1 onion, quartered
1 garlic bulb, halved
METHOD
Take chicken out of the fridge 30 minutes before cooking. Preheat oven to 220°C.
Mix together melted butter, garlic, herbs, salt, pepper, TOP CLASS Chicken Spice, and juice from 2 lemon wedges.
Gently loosen the chicken skin. Spread most of the butter under the skin, and rub the rest all over the outside.
Squeeze juice from the remaining lemon wedges over the chicken. Place the squeezed wedges and a sprig of rosemary inside the cavity.
Scatter onion and halved garlic bulb in the pan. Place the chicken on top, drizzle with oil, and season with salt & pepper.
Roast at 220°C for 10 minutes. Reduce to 180°C and roast for another 1 hour 15 minutes.
Baste with pan juices halfway through and again near the end. Once cooked, rest the chicken uncovered for 15 minutes before carving.
Carve and serve with the pan juices or whisk them into a quick gravy.
Don’t waste the juices - pan drippings are liquid gold! Spoon them over the chicken as a sauce, or whisk into a quick gravy.