Garlic Herb Butter Chicken Roast
![](https://bluffmeatsupply.co.za/wp-content/uploads/2024/06/Artboard-20-copy-8-100-768x1024.jpg)
Ingredients
- 2kg whole chicken
- 1/4 cup unsalted butter, melted
- 3 tablespoons olive oil
- 600 g potatoes
- 1/4 cup white wine, (OPTIONAL) — use a dry wine
- 1 lemon, halved
- Salt and freshly ground pepper, to taste
- 2 tablespoons fresh chopped parsley
- 4 garlic cloves, minced
- 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
- 3 fresh whole rosemary sprig
Method
- Preheat oven to 220°C Line a baking tray with foil, or lightly grease a roasting pan.
- Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
- Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
- Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
- Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season the chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, rub all the mixed ingredients 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 legs together with kitchen string.
- Place the chicken breast-side up into a roasting pan on top of the potatoes. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Once cooked, transfer the chicken to a board and return the potatoes to the oven for a final 5 minutes to crisp up, if needed.
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- Using a sharp carving knife, carve up the chicken, then serve with the roasted potatoes. Delicious with a green salad on the side.
![](https://bluffmeatsupply.co.za/wp-content/uploads/2024/06/Artboard-20-copy-8-100-768x1024.jpg)
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