Basic Roast Chicken Recipe

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Lisa Clark Everyday

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 1 Hour

Ingredients

  • 1 large fresh chicken (±1.6 kg)
  • 50 g butter, at room temperature
  • Salt and freshly ground black pepper
  • 1 lemon, halved
  • 1 small handful fresh thyme
  • 20 ml olive oil
How to Make It
  1. Preheat the oven to 220 °C.
  2. Trim the excess fat from the chicken and rinse (including the cavity) under cold running water. Pat dry with kitchen paper.
  3. Rub the softened butter all over the outside of the chicken and season very well with salt and pepper. place the roasting pan.
  4. Squeeze the lemon juice over the chicken and place the squeeze lemon halves, the garlic and thyme into the cavity. Tie the legs together with string.
  5. Drizzle over the olive oil and roast in the oven for 1 hour or until the juices run clear when the chicken thigh is pierced with a skewer.
  6. Remove from the oven and allow to stand for 10 minutes to allow the juices to settle before carving.
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