Who doesn’t love the smell of roast chicken, it’s just soooo good! Usually simple is the best, so just pepper, salt and some oil will be enough, but this version is just as easy and ram packed full of flavour, absolutely delicious. The wine and lemon juice help to keep the chicken nice and juicy, while the garlic butter under the skin crisps it up beautifully. I served it with lemon, orange and garlic green beans and some roasted potatoes. But a simple salad and some bread on the side would be great too!
The best thing about roasting a whole chicken? Leftovers the next day!
This recipe is from @cafedelites, always love her dishes!
Garlic Butter Roasted Chicken with White Wine & Lemon
- 2kg whole chicken, at room temperature (giblets and neck removed from cavity)
- 1/4 cup unsalted butter, melted
- 3 tbsp olive oil
- 1/4 cup dry white wine, (optional)
- 1 lemon, halved
- 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
- 4 garlic cloves, minced
- 3 fresh whole rosemary sprigs
- 2 tbsp flat leafed parsley, finely chopped
- Salt & Pepper, to taste
Preheat oven to 220°C.
Lightly grease a roasting pan or line a baking tray with aluminium foil.
Remove any excess fat from the cavities and pat the chicken dry with paper towels.
With your hands or a spoon carefully detach the skin from the meat, be careful not to tear the skin.
Mix the melted butter, olive oil, white wine (if using) and the juice of half a lemon in a bowl.
While working over the roasting pan, pour the liquid mix over the chicken, under the skin and inside the cavity.
Season chicken well on the outside and inside with salt and pepper and sprinkle over the parsley.
Rub the minced garlic over the chicken, massaging all ingredients together over the chicken and under the skin.
Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve.
Tie the legs together with kitchen string so it all stays in.
Place breast-side up into baking tray or roasting pan.
Roast for 1 hour and 15-20 minutes, basting half way through cooking time.
The chicken is done when the juices run clear when chicken thigh is pierced with a skewer.
Baste again, then broil for a further 2-3 minutes, until golden.