Roasted whole chicken

Name: Roasted whole chicken
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: Small size chicken, at room temperature, with giblets and neck removed from cavity; 1 head of garlic, cut in half 1 lemon, cut in half; 4 tbsp butter, softened 1 tsp lemon zest, grated; 1 fresh rosemary sprig, chopped; 1 tbsp fresh chopped thyme; 1 tsp freshly ground red pepper; 150ml chicken stock; sea salt

6 steps

Prep:20minCook:1h 10min

Updated at: Thu, 17 Aug 2023 10:04:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories188.2 kcal (9%)

Total Fat15.9 g (23%)

Carbs5.1 g (2%)

Sugars0.9 g (1%)

Protein7 g (14%)

Sodium239.1 mg (12%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

chicken

Small size, at room temperature, with giblets and neck removed from cavity

1 headgarlic

4 Tbspbutter

1 tsplemon zest

1 sprigfresh rosemary

chopped

1 Tbspthyme

fresh chopped

1 tspred pepper

freshly ground

150mlchicken stock

sea salt

Instructions

Step 1

Preheat the oven to 170℃.

Step 2

Mix the butter with rosemary, thyme and lemon zest. Pat the chicken dry, rub half of the butter mixture under the skin and the rest over the chicken. Season with salt and pepper.

Step 3

Truss the legs with cooking twine and tuck the wings under the bird. Place the chicken in a roasting pan, breast-side-up, with garlic and lemon. Add chicken stock to the bottom of the roasting pan.

Step 4

Roast for 30 minutes or until the breast is firm and just beginning to brown in spots.

Step 5

Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. If the chicken stock has evaporated, add 150 ml of water. Roast for 20 more minutes.

Tongs

Step 6

To check if the chicken is cooked pierce the thigh with a skewer and if the juices run clear the chicken is ready. Remove the chicken from the oven and wrap in foil and leave to rest for 15-20 minutes. Season with freshly ground pepper and serve with roasted potatoes and gravy