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One-Pan Roast Chicken with Herby Garlic Butter
Plat

One-Pan Roast Chicken with Herby Garlic Butter

1 h 25Pour 4Nutri-Score C€€
par @christinabassrosse1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • whole chicken (at room temperature, patted dry)Viandes1,6 kg
  • butter (softened)Produits laitiers100 g
  • garlic (cloves, finely grated)Fruits et légumes5 morceaux
  • fresh thyme (sprigs, leaves picked and chopped)Fruits et légumes4 morceaux
  • fresh rosemary (sprigs, finely chopped)Fruits et légumes2 morceaux
  • lemon (halved)Fruits et légumes1 morceau
  • olive oilÉpicerie15 ml
  • saltÉpices8 g
  • black pepper (freshly ground)Épices2 g

par portion

Nutrition

785kcal

Glucides
3 g
Protéines
75 g
Lipides
53 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • cast iron skillet
  • Saladier
  • Pinceau de cuisine

pas à pas

Préparation

  1. Make the herby garlic butter

    • Mash the softened butter with the grated garlic, chopped thyme and rosemary, salt and pepper in a bowl until well combined.
    Étape 1

  2. Butter the chicken

    • Rub the chicken all over with olive oil and season with salt.
    • Loosen the skin and push the herby garlic butter under it, spreading it over the breast and thighs, then rub the rest over the outside.
    • Place the lemon halves inside the cavity.
    Étape 2

  3. Rest in the fridge (optional)

    • Cover and chill the chicken until ready to cook, up to overnight, to let the flavours develop.
    Étape 3

  4. Roast in the skillet

    • Preheat the oven to 200 °C.
    • Place the chicken in a cast iron skillet and roast until the skin is golden and crispy and the juices run clear.
    Étape 4

  5. Rest and serve

    • Let the chicken rest for a few minutes, then spoon the melted garlic butter from the skillet over the meat before carving.
    Étape 5
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