Lemon Butter Roasted Chicken
I think from now on when I make a roasted chicken I am going to make it this way. I know, bold statement!
Serves 4
Compound butter:
2 tbsp softened butter
2 Cloves garlic, crushed
The zest of half a lemon
A Small handful of parsley, chopped
½ tsp coarse salt
¼ tsp pepper
1.3-2.3 Kg (3-5 lb) chicken
Salt
Pepper
1 Small onion, cut into chunks
1 Small lemon, cut into chunks
4 Cloves of garlic, smashed
5-6 Sprigs of fresh thyme
1 tbsp extra virgin olive oil
Preheat your oven to 375
Prepare compound butter; just combine all ingredients!
Gently push your finger in between the meat and skin of the chicken, starting at the neck, just above the breast; careful not to tear the skin.
When there is a pocket down the front of the chicken, stuff it with the compound butter.
Season the cavity of the chicken and then stuff it with the onion, lemon, garlic and fresh thyme.
Place the chicken in a roasting pan and then drizzle the olive oil over the chicken; season with salt and pepper.
Roast the chicken according to the weight; about 30 minutes per pound for a fresh chicken.
Let chicken stand for 20 minutes, uncovered before carving after you take it out of the oven.
You’ll know the chicken is cooked when you pierce the skin in between the thigh and body and the juices run clear. If using a meat thermometer the temperature should not be below 170 F, some people say 165 but just to be safe go with 170.
Notes:
- The compound butter can be prepared ahead of time.
- It’s easier to work with the compound butter at room temperature.
