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Andrea's Roast Chicken Recipe
|Lemon thyme||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Shallot||1 , diced|
|Butter||75 Gram, softened|
|Chicken||2 1⁄4 Kilogram (1 Large)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon||1 , quartered|
|White wine||150 Milliliter|
Serving size: Complete recipe
Calories 5887 Calories from Fat 3747
% Daily Value*
Total Fat 419 g644.8%
Saturated Fat 124.8 g624.1%
Trans Fat 0 g
Cholesterol 1668.7 mg
Sodium 1506.1 mg62.8%
Total Carbohydrates 27 g9.1%
Dietary Fiber 10 g40.1%
Sugars 1.7 g
Protein 461 g922.9%
Vitamin A 181.6% Vitamin C 264.4%
Calcium 54.8% Iron 162.3%
*Based on a 2000 Calorie diet
Chop the herbs finely, mix with the shallots into the softened butter and season.
Separate the skin from the breast and carefully spread a handful of butter under the skin, smoothing as you go.
Put the bird into a deep roasting tin.
Drizzle with olive oil and massage it in, then top with the extra thyme.
Place lemon quarters inside the bird and drizzle the wine all over the chicken.
Roast the chicken in the centre of the oven for 20 mins and then reduce the temperature to 190C/fan 170C/gas 5, and roast for a further 1 hour 15 minutes, basting frequently (if the skin darkens too quickly cover loosely with foil).
Check the chicken is cooked by piercing the thigh and seeing if the juices run clear (if they are pink then keep cooking until they are clear).
Remove from the oven, cover loosely with foil and leave to rest for 15 minutes before carving.
Put the roasting tin on the hob and simmer the juices until they are glossy, then season.
Serve with roast potatoes and seasonal veg.
Any leftovers are great the next day in sandwiches.