Crispy on the outside, juicy on the inside. Just how a roast chicken should be!
- 1 whole organic chicken
- 70 g unsalted butter
- small handful flat leaf parsley (washed, stems removed, finely chopped. Roughly 6 stems)
- 1 bulb black garlic (peeled, crushed (approx 15g in weight))
- pinch sea salt
- 3 cloves garlic
- drizzle oil (extra virgin)
- sea salt
- cracked pepper
- Preheat oven to 200°c.
- Start with making the butter. Combine the soft butter, salt and parsley in a small bowl. Give a quick mix to combine. I tend to use my hands to squish the garlic and parsley into the butter
- With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Take ¾ of your butter and push it under the skin. Use your fingers to spread the butter on the breasts and legs (still under the skin)
- Pop remaining butter in the chicken cavity along with the fresh garlic cloves.
- Drizzle the entire chicken with olive oil and rub with any remaining butter. Sprinkle with salt and pepper.
- Pop into a preheated oven for 1 hour and 15 minutes. Baste your chicken every 20minutes with the pan juices. The chook will be cooked when you can insert a skewer into the meat and the juices run clear as well as a lovely golden, crispy skin. Remove from oven, let it rest for 10 minutes.
- Carve & serve.
A good roast chicken is easy to cook and requires little hands on prep time. My kind of dinner really! I love to serve a roast with boiled kipler potatoes, homemade chicken gravy and a green salad but the rest of my tribe prefers all the roast trimmings. It’s a constant debate in our house how it will be served!
Keywords: Black Garlic, Chicken,, Roast Night