Skip to content

Roast Chicken

Mains

Ingredients

  • 1 whole chicken
  • Salt and pepper
  • Paprika
  • Herb “butter” 
  • A lot of EVOO
  • Aromatics (2 sprigs rosemary, 40g parsley, perhaps 1 sprig thyme)
  • 2 lemons, 2 oranges (dependent on size of bird)
  • 1 head of garlic
  • 1 tbsp poultry seasoning – (optional)

Method

For the herb “butter”
  1. Cut off the top of a large head of garlic, drizzle a little olive oil, S&P and wrap in silver foil.
  2. Roast in the oven at 180°C for about 45 minutes or until dark brown and softened.
  3. Finely chop the parsley, rosemary and thyme (if using).
  4. Allow garlic to cool and mix in a bowl with the herbs and half a cup of EVOO or about ¼ cup softened vegan butter and season well.

    [! Info] Add some salt to the herbs before chopping, as it helps the herbs breakdown quicker and preserves the chlorophyll and thus the vibrant green colour

For the chicken
  1. Preheat the oven to 220°C. Prepare the herb butter.
  2. Liberally salt, pepper and paprikate the inside of the chicken then stuff the cavity with rosemary, lemon and orange wedges.
  3. Carefully peel the skin from the chicken and rub the herb butter underneath.
  4. Truss the legs together with kitchen twine and tuck the wing tips under the body of the chicken. Place onions, carrots, celery, and potatoes in a roasting pan. Toss with salt, pepper, paprika, chopped rosemary, and olive oil. Spread around the bottom of the pan and place the chicken breast side up on top.
  5. Roast the chicken for about 1½ hours, or until the juices run clear when you cut between the thickest part, a leg and thigh. Optionally grill the chicken on high heat for 4-5 minute until the skin has darkened.