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Garlic and Herb Butter Roast Chicken
Danie główne

Garlic and Herb Butter Roast Chicken

1 godz. 35 minPorcje: 4Nutri-Score C€€
od @tinekeyounger24 importyugotowano 0 razy
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Składniki

4 osoby
  • whole chicken (cleaned and dried)Mięso2,3 kg
  • butter (softened)Nabiał113 g
  • rosemary (sprigs, finely chopped)Warzywa i owoce2 kawałki
  • chives (finely chopped)Warzywa i owoce10 g
  • thyme (sprigs, chopped)Warzywa i owoce6 kawałki
  • garlic (cloves, minced)Warzywa i owoce4 kawałki
  • lemon (zested, then halved)Warzywa i owoce1 kawałek
  • Dijon mustardSpiżarnia15 ml
  • olive oil (divided)Spiżarnia60 ml
  • saltPrzyprawy6 g
  • black pepperPrzyprawy3 g
  • smoked paprikaPrzyprawy5 g
  • onion (cut into chunks)Warzywa i owoce2 kawałki
  • carrot (cut into chunks)Warzywa i owoce3 kawałki
  • potato (cut into chunks)Warzywa i owoce500 g
  • chicken stock (or white wine)Spiżarnia240 ml
  • kitchen twine (for trussing)Inne1 kawałek

na porcję

Wartości odżywcze

713kcal

Węglowodany
19 g
Białko
53 g
Tłuszcz
48 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Miska
  • Termometr kuchenny
  • Tarka
  • Nożyczki kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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).
    Krok 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.
    Krok 6
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