Description
A recipe that leaves you with a tender, moist and very flavoursome meat. It is one I keep coming back to; for both easy family meals and for entertaining guests.
Ingredients
1 whole chicken (mine is usually approx. 3.5 lbs or 1.5kgs – best quality you can afford)
120g butter (around 1 stick) brought to room temperature, or softened, but not melted.
4 garlic cloves, crushed
15g fresh sage, finely chopped
15g fresh thyme sprigs – left whole
1 lemon, pierced a few times with a fork
Instructions
- Mash the butter and garlic together in a small bowl or pestle and mortar. Season with generous amounts of salt and pepper. Add the sage, and combine well.
- Using your fingers and the tip of a sharp knife, lift the skin away from the flesh of the chicken, piercing through the thin membrane of skin (if needed) to get all the way underneath.
- Gently push the garlic-sage butter (about 1 tablespoon at a time) under the skin and onto the flesh of the chicken. Rub your fingers and the palm of your hands over the outside of the skin to spread the butter mixture evenly. Keep adding butter under the skin, trying to cover most of the chicken. Be careful not to break the skin! It’s best to use your fingers for this.
- Insert the thyme leaves, in a bunch, into the cavity of the chicken. Then add the pierced lemon. Close and tie the legs together with a piece of kitchen-string. In the end, it should look something like the photo above.
- Roast in a pre-heated oven at 180°C (350F) for 1 hour 30 mins to 1 hour 45 mins. The size of the chicken and your oven settings will influence cooking time. The general rule of thumb is that the chicken is cooked through when a knife is inserted into the fleshiest part (usually around the thigh joint or the breast) and the juices run clear, not pink.
- Allow the cooked chicken to rest for 10-15 minutes before cutting it into pieces. Serve with your favourite sides, or look here for inspiration. As far as wines go – your choice of sides would obviously have an influence. But, because of the rich butteriness of the chicken I would go for a dry or off-dry white. Either a Savignon Blanc or an unwooded Chardonnay. A light-bodied red like a Pinot Noir would also go beautifully. Enjoy!
Notes
* If you are looking for some ideas for sides, you could try my wild rice salad with mint and preserved lemon or simply serve with some sweet potato wedges and a green salad. mmm – should I add my coleslaw recipe to the site?
* DON’T throw away what is left of the roast chicken after carving your pieces off! Keep them, with the bits of meat and skin left intact. They make an amazing stock. Need help to see how? Take a look at my chicken stock recipe.