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Garlic and Herb Butter Roast Chicken
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Garlic and Herb Butter Roast Chicken

1 h 35 minServes 4Nutri-Score C€€
from @tinekeyounger24 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • whole chicken (cleaned and dried)Meat2.3 kg
  • butter (softened)Dairy113 g
  • rosemary (sprigs, finely chopped)Produce2 pieces
  • chives (finely chopped)Produce10 g
  • thyme (sprigs, chopped)Produce6 pieces
  • garlic (cloves, minced)Produce4 pieces
  • lemon (zested, then halved)Produce1 piece
  • Dijon mustardPantry15 ml
  • olive oil (divided)Pantry60 ml
  • saltSpices6 g
  • black pepperSpices3 g
  • smoked paprikaSpices5 g
  • onion (cut into chunks)Produce2 pieces
  • carrot (cut into chunks)Produce3 pieces
  • potato (cut into chunks)Produce500 g
  • chicken stock (or white wine)Pantry240 ml
  • kitchen twine (for trussing)Other1 piece

per serving

Nutrition

713kcal

Carbs
19 g
Proteins
53 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Kitchen thermometer
  • Grater
  • Kitchen scissors

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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).
    Step 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.
    Step 6
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