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Roast Chicken With Herb Oil
Chicken Roasted To Perfection
Roast chicken is versatile and easy to make. You can use your leftovers in a soup, in pasta or make it in a fresh green salad.
4 Serving
90 Minutes
405 Calories
Ingredients
- 1.5 kg free-range chicken
- 1 tbsp of extra virgin olive oil
- 1 tbsp unsalted butter, softened
- 1/3 tsp of black pepper
- 1 tsp of kosher salt
- 1 lemon, cut into quarters
- Bunch of rosemary, chopped
Method
- Step 1: Preheat oven 230 degrees.
- Step 2: Mix your rosemary, butter and oil into a small bowl. Lift up the chicken skin gently from the breast and rub your mixture between the flesh and skin.
- Step 3: Season the chicken inside and out with salt and pepper.
- Step 4: Place your chicken into a roasting pan. Place your lemon wedges inside the cavity of your chicken. Tie the legs together.
- Step 5: Roast your chicken for about 20 minutes.
- Step 6: Reduce your oven temperature to 190 degrees and keep roasting until it's cooked through.
- Step 7: Lift your chicken, tilt slightly and empty the juices from the cavity into the pan. Juices should run clear. Transfer your chicken onto a cut board.
- Step 8: Finally, cover the chicken with some aluminium foil to keep your chicken warm. Let it rest for 10 minutes before carving.
