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Garlic and Herb Butter Roast Chicken
Hoofdgerecht

Garlic and Herb Butter Roast Chicken

1 u 35 minVoor 4Nutri-Score C€€
van @tinekeyounger24 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • whole chicken (cleaned and dried)Vlees2,3 kg
  • butter (softened)Zuivel113 g
  • rosemary (sprigs, finely chopped)Groente en fruit2 stukken
  • chives (finely chopped)Groente en fruit10 g
  • thyme (sprigs, chopped)Groente en fruit6 stukken
  • garlic (cloves, minced)Groente en fruit4 stukken
  • lemon (zested, then halved)Groente en fruit1 stuk
  • Dijon mustardVoorraadkast15 ml
  • olive oil (divided)Voorraadkast60 ml
  • saltKruiden en specerijen6 g
  • black pepperKruiden en specerijen3 g
  • smoked paprikaKruiden en specerijen5 g
  • onion (cut into chunks)Groente en fruit2 stukken
  • carrot (cut into chunks)Groente en fruit3 stukken
  • potato (cut into chunks)Groente en fruit500 g
  • chicken stock (or white wine)Voorraadkast240 ml
  • kitchen twine (for trussing)Overig1 stuk

per portie

Voedingswaarden

713kcal

Koolhydraten
19 g
Eiwitten
53 g
Vetten
48 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Ovenschaal
  • Mengkom
  • Keukenthermometer
  • Rasp
  • Keukenschaar

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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).
    Stap 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.
    Stap 6
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