Feastive Chicken Roast Recipe
Ingredients:
- Whole chicken
- 1 tsp salt (to taste)
- 1 tsp black pepper (to taste)
- 1/2 tsp dry thyme
- 2 garlic cloves
- 1/2 onion, chopped
- 1 onion, cut into slices
- lemon zest
- lemon, cut into slices
- 1 tbsp oil
- 1 tbsp melted unsalted butter
- 8 potatoes cleaned & cut into halves
- 1 tbsp fresh parsley, chopped
- 750 ml chicken stock
- Green beans (optional)
Method:
- Preheat the oven 190 C.
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Wash and dry chicken with a paper towel. Season with salt and pepper the inside and outside.
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Prepare garlic-thyme butter: In a skillet over medium heat, heat up olive oil, then add onion and garlic. Cook for 2 minutes, then remove from heat. Add in butter, thyme, parsley and lemon zest.
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Gently separate the skin from the meat, without tearing the skin.
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Spread the garlic -thyme butter over and under the chicken skin.
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Place lemon slices, 1/2 of the onion slices and 2 garlic cloves inside the cavity of the chicken and tie the legs together.
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Peel and cut potatoes into halves in a separate bowl. Add green beans (optional). Dress with olive oil and season with salt and pepper. Add thyme and parsley.
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Grease a baking dish or line with aluminium foil and grease over the foil. Add the chicken, potatoes, other half of the onion slices and garlic. Pour chicken stock over potatoes.
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Roast chicken for 1 hour at 190 C. Take out of the oven and turn around the chicken. Roast for 15 more minutes until brown and turn the chicken again. (for about 4 minutes)
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Take the chicken out of the oven and let it cool for about 10 minutes before cutting and serving.
Enjoy with a delicious bottle of Talent & Terroir Chenin Blanc.
