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Garlic and Herb Butter Roast Chicken
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Garlic and Herb Butter Roast Chicken

1 h 35 minPara 4Nutri-Score C€€
de @tinekeyounger24 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • whole chicken (cleaned and dried)Carne2,3 kg
  • butter (softened)Lácteos113 g
  • rosemary (sprigs, finely chopped)Frutas y verduras2 piezas
  • chives (finely chopped)Frutas y verduras10 g
  • thyme (sprigs, chopped)Frutas y verduras6 piezas
  • garlic (cloves, minced)Frutas y verduras4 piezas
  • lemon (zested, then halved)Frutas y verduras1 pieza
  • Dijon mustardDespensa15 ml
  • olive oil (divided)Despensa60 ml
  • saltEspecias6 g
  • black pepperEspecias3 g
  • smoked paprikaEspecias5 g
  • onion (cut into chunks)Frutas y verduras2 piezas
  • carrot (cut into chunks)Frutas y verduras3 piezas
  • potato (cut into chunks)Frutas y verduras500 g
  • chicken stock (or white wine)Despensa240 ml
  • kitchen twine (for trussing)Otro1 pieza

por ración

Nutrición

713kcal

Carbohidratos
19 g
Proteínas
53 g
Grasas
48 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol
  • Termómetro de cocina
  • Rallador
  • Tijeras de cocina

paso a paso

Preparación

  1. Make the garlic and herb butter

    • Chop the rosemary, chives and thyme very finely.
    • Mash the softened butter with the herbs, minced garlic, lemon zest, Dijon mustard, olive oil, salt, pepper and smoked paprika until well combined.
    Paso 1

  2. Prepare the vegetables

    • Cut the onions, carrots and potatoes into chunks.
    • Toss them with olive oil, salt and pepper and spread in the roasting pan.
    Paso 2

  3. Butter and stuff the chicken

    • Rub the herb butter all over the chicken and inside the cavity.
    • Place the chicken breast side up on the vegetables.
    • Stuff the cavity with the herbs, garlic and lemon halves.
    Paso 3

  4. Truss the chicken

    • Tie the wings in at the top, pass the twine under the breast and under the thighs.
    • Tie the legs together and cut off the excess string.
    • Season the top with salt and pepper.
    Paso 4

  5. Add liquid and roast

    • Pour the chicken stock into the bottom of the pan.
    • Roast at 200 °C, basting every 20 minutes, until the internal temperature reaches 74 °C (about 1 h 15 min).
    Paso 5

  6. Rest and serve

    • Take the chicken out of the oven and let it rest so the juices settle.
    • Carve and serve with the roasted vegetables.
    Paso 6
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