Description
A Greek roast chicken with a quick spice rub that works alongside a salad and a bowl of creamy mashed potato for an easy family dinner.
Ingredients
Scale
I whole organic chicken
80g Butter
1 quantity Greek Spice Rub
1/2 lemon
Fresh Herbs – 3 parsley stalks, sprig of rosemary
1 tbsp extra virgin olive oil
Instructions
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- Heat oven to 200°c.
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- Chop your butter into 12 pieces. Roll the butter in the salt rub. With the chicken legs pointed towards you, gently place your fingers under the chicken breast skin and loosen the skin from the breasts. Take 1/2 of your butter and push it under the skin. I tend to put 2 pieces of butter on each breast and 1 each on the top of the leg (still under the skin). I then pop one bit of butter in the crevice of each chicken leg (where the leg meets with the breast)
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- Pop the remaining butter in the chicken cavity along with the lemon and fresh herbs. Drizzle the entire chicken with olive oil and rub with all the remaining Greek salt rub. Give it a bit of a massage to ensure the whole chicken is basted and seasoned.
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- Pop into a preheated oven for 1 hour and 15 minutes. Baste your chicken every 20 minutes with the pan juices. The chook will be cooked when you can insert a skewer into the thickest part of the meat and the juices run clear as well as a lovely golden, crispy skin.
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- Remove the roast chicken from the oven. Let the chicken rest for 10 minutes. Carve & serve.
Notes
*This recipe is Gluten Free
Always be sure to leave roasted meats to rest before carving. I like to leave a roast chicken for at least 10 minutes to allow all the meat juices to re-distribute and make that bird nice and juicy!
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 702
- Sugar: 1.2 g
- Sodium: 192.1 mg
- Fat: 50.3 g
- Carbohydrates: 5.2 g
- Protein: 55.6 g
- Cholesterol: 214 mg