Description

My go-to Monday night roast chicken recipe! Serve this one with lashings of homemade gravy and ALL the vegetables

Ingredients

Scale

1 Chicken (whole)
60 g Butter (unsalted)
2 tsp Salt Flakes (Murray River Salt flakes if you can get your hands on them)
1 tsp Herbs De Provence
½ Lemon
1 bunch Fresh Herbs (parsley, bay, thyme works perfectly)
olive oil (extra virgin to drizzle)

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Instructions

Preheat oven to 200°c.
Start with making the salt. Combine the herb de provence and salt in a small bowl. Give a quick mix to combine.
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 ¾ of your butter and push it under the skin. I tend to put 3 pieces of butter on each breast and 1 each on the top on the leg (still under the skin)
Pop remaining butter in the chicken cavity along with the fresh herbs and lemon. Drizzle the entire chicken with olive oil and rub with any remaining salt rub.
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.

Notes

Roast chook is a staple in our house. Rarely a week goes by when i don’t cook a chicken for dinner or even just for lunches. You can easily dress it up with roasted root vegetables, greens and gravy for roast night or simply with a green salad and homemade potato chips for a casual dinner.