Description
A delicious herb butter roasted chicken recipe, perfect for a family gathering.
Ingredients
Scale
- 1 large, free-range chicken (about 4 – 5 lb or 1 – 2)
- 1 tablespoon salt
- Zest of 1 lemon (use this same lemon for the rest of the recipe)
- 5 tablespoons (70g) unsalted butter, softened
- 2 tablespoons white miso paste
- 2 tablespoons thyme leaves
- 4 sprigs of rosemary, finely chopped
- 4 garlic cloves, crushed
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 lemon, halved
Instructions
- Using a paper towel, pat the chicken dry all over. Transfer it to a large roasting dish. Mix 1 tablespoon of salt with the zest of 1 lemon in a small bowl, then sprinkle the mixture over both sides of the chicken and massage it into the skin. Cover loosely with foil and refrigerate for at least an hour, or ideally overnight for the best results.
- Preheat your oven to 350°F (180°C fan) and take the chicken out of the fridge. Mix the softened butter, miso paste, honey, rosemary, thyme, and crushed garlic until a cohesive butter forms.
- With the chicken’s legs facing towards you, use your fingers or the back of a spoon to carefully loosen the skin from the breast. Spoon most of the herb butter under the skin of the breasts, using your spoon to press down on top of the skin to smooth it into an even layer. Rub the remaining butter over the top of the breasts and legs.
- Mix the olive oil and lemon juice, then brush it all over the outside of the chicken. Pop the lemon halves and remaining rosemary sprigs into the chicken cavity. Cover with foil, then roast for 1 hour.
- Cover the chicken loosely with foil and roast for 1 hour. Then remove the foil and roast for another 25 to 30 minutes, basting the chicken with the cooking juices twice throughout this process.
- Check the chicken after 25 minutes – if you’re using a probe thermometer, it should read 165°F (74°C) when inserted in the thickest part of the thigh, near the bone. If you don’t have a thermometer, cut into the leg. If the juices run out looking clear, it’s ready. If the juices are a little pink and cloudy, pop it back into the oven for another 5 to 10 minutes and check again.
- Once the chicken is ready, remove it from the oven and let it rest for at least 10 minutes before serving. You can carve the chicken and then arrange the pieces on a plate to transfer to the table, or carve the whole chicken at the table. Make sure you spoon lots of the lovely cooking juices all over the meat – it’s liquid gold.
Notes
- If desired, truss the chicken (tie it together with string) for a neater appearance.
- A probe thermometer is recommended for checking doneness.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 1g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg