Prep Time
30 mins
Cooking Time
1 hr 30 mins
Prep Time
30 mins
Cooking Time
1 hr 30 mins
Roasted Chicken
INGREDIENTS
• 1.4 – 1.6kg Organic whole chicken at room temperature (neck removed from cavity)
• 1/4 cup unsalted butter, melted
• 3 tablespoons olive oil
• 1/4 cup white wine (Optional)
• 1 lemon, halved
• Salt and freshly ground pepper, to taste
• 2 tablespoons fresh chopped parsley
• 4 garlic cloves, minced
• 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
• 3 fresh whole rosemary sprigs
• 1.4 – 1.6kg Whole organic chicken at room temperature (neck removed from cavity)
• 1/4 cup unsalted butter, melted
• 3 tablespoons olive oil
• 1/4 cup white wine (Optional)
• 1 lemon, halved
• Salt and freshly ground pepper, to taste
• 2 tablespoons fresh chopped parsley
• 4 garlic cloves, minced
• 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
• 3 fresh whole rosemary sprigs
DIRECTIONS
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity.
- Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
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