Festive season, whether you’re in hotter or cooler climates, still accommodates a roast chicken to share between loved ones. This one is deliciously juicy, every bite filled with flavour and the most easy method to get there too!
Ingredients
•B-well Extra Virgin Olive oil
•1 x whole free range chicken, giblets removed
•1 bunch fresh flat-leaf parsley
•½ bunch fresh tarragon
•½ bunch fresh basil
•2 sprigs fresh rosemary
•200g Pure butter
•2 onions, cut in halves
•1 bulb Garlic
•1 whole lemon, cut in half
•Sea Salt
•Freshly ground Pepper
How To Make:
1.Preheat the oven to 220°C.
2.Finely chop the tarragon, parsley and basil leaves and mix with the butter in a bowl, beat until combined, then season with salt and pepper.
3.Season the inside of the chicken with some salt and then loosen the skin over both chicken breasts and on top by pushing your fingers or a spatula underneath.
4.Gently push the herbed butter under the loosened skin so that it covers the top and side parts of the chicken.
5.Push the lemon halves into the cavity along with the rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the winglets under, and tie up as firmly as possible.
6.Rub a little B-well Extra virgin olive oil all over the chicken skin, adding any remaining chopped herbs. Season generously with salt and black pepper.
7.Slice into each thigh about 3 times to allow for even cooking time.
8.Place the garlic heads and halved onions, cut side down, in a roasting pan. Put the chicken on top, breast-side down and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C, then place the chicken on its bottom and continue roasting for 1¼-1½ hours, until cooked through and golden all over.
9.Once done, remove from the oven and extract the lemon from the cavity of the chicken. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes while you make the gravy.
10.Spoon the garlic out of the pan and squeeze the pulp out, then mash the entire contents with the onion in the oven pan with a potato masher with one tablespoon of flour. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.
11.Carve the chicken and serve up with the gravy. Herby, juicy and delicious roast chicken with crispy skin. Divine. Happy festive feasting!