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One-Pan Roast Chicken with Herby Garlic Butter
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One-Pan Roast Chicken with Herby Garlic Butter

1 godz. 25 minPorcje: 4Nutri-Score C€€
od @christinabassrosse1 importugotowano 0 razy
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Składniki

4 osoby
  • whole chicken (at room temperature, patted dry)Mięso1,6 kg
  • butter (softened)Nabiał100 g
  • garlic (cloves, finely grated)Warzywa i owoce5 kawałki
  • fresh thyme (sprigs, leaves picked and chopped)Warzywa i owoce4 kawałki
  • fresh rosemary (sprigs, finely chopped)Warzywa i owoce2 kawałki
  • lemon (halved)Warzywa i owoce1 kawałek
  • olive oilSpiżarnia15 ml
  • saltPrzyprawy8 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

785kcal

Węglowodany
3 g
Białko
75 g
Tłuszcz
53 g
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Przybory

  • cast iron skillet
  • Miska
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Rest in the fridge (optional)

    • Cover and chill the chicken until ready to cook, up to overnight, to let the flavours develop.
    Krok 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.
    Krok 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.
    Krok 5
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