Recipes / Chicken /

Garlic Herb Butter Chicken Roast

  • 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
  1. Preheat oven to 220°C Line a baking tray with foil, or lightly grease a roasting pan.
  2. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
  3. 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.
  4. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
  5. Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
  6. 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.
  7. Rub the minced garlic over the chicken, rub all the mixed ingredients over the chicken and under the skin.
  8. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
  9. 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.
  10. Baste again, then broil for a further 2-3 minutes, until golden.
  11. 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.
  12. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
  13. Using a sharp carving knife, carve up the chicken, then serve with the roasted potatoes. Delicious with a green salad on the side.