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Garlic and Herb Butter Roast Chicken
Plat

Garlic and Herb Butter Roast Chicken

1 h 35Pour 4Nutri-Score C€€
par @tinekeyounger24 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

4 personnes
  • whole chicken (cleaned and dried)Viandes2,3 kg
  • butter (softened)Produits laitiers113 g
  • rosemary (sprigs, finely chopped)Fruits et légumes2 morceaux
  • chives (finely chopped)Fruits et légumes10 g
  • thyme (sprigs, chopped)Fruits et légumes6 morceaux
  • garlic (cloves, minced)Fruits et légumes4 morceaux
  • lemon (zested, then halved)Fruits et légumes1 morceau
  • Dijon mustardÉpicerie15 ml
  • olive oil (divided)Épicerie60 ml
  • saltÉpices6 g
  • black pepperÉpices3 g
  • smoked paprikaÉpices5 g
  • onion (cut into chunks)Fruits et légumes2 morceaux
  • carrot (cut into chunks)Fruits et légumes3 morceaux
  • potato (cut into chunks)Fruits et légumes500 g
  • chicken stock (or white wine)Épicerie240 ml
  • kitchen twine (for trussing)Autres1 morceau

par portion

Nutrition

713kcal

Glucides
19 g
Protéines
53 g
Lipides
48 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Saladier
  • Thermomètre de cuisine
  • Râpe
  • Ciseaux de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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).
    Étape 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.
    Étape 6
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