This Roast Chicken with Herb Butter is to die for. I have made it a few times and I did post a recipe before but I wanted to tweak it a little so I am reposting.
Roast Chicken with Herb Butter
Yes, I have taken inspiration from a lot of different people on the internet and from cooking shows. I first saw a chef Bill Granger, many many years ago, do this thing with the chicken where he popped some ricotta cheese underneath the skin.
This is where I first learned this technique. Now there are many more bloggers doing the same but of course using butter instead.
I can’t tell for sure where the original recipe came from. But I am so glad I tried that technique because it works wonders for a roast chicken.
For me simplicity is key but at the same time I want loads of flavour. I think I have achieved that goal with this recipe.
My favourite herb is thyme and if I have thyme in my roasts I feel like I don’t need any other herb. My mum used thyme in our home all the time and this is how it became one of my favourites too.
Can you use too much thyme, I personally don’t think so. It is one of those herbs for me that is so pleasant tasting.
Today I have no stories to share, other than if you have nothing good to say then don’t say it at all. Someone wrote to me saying “get to the recipe”, they don’t want to hear my stories.
If you are one of those that don’t like listening to my stories then I want to politely say this blog is not for you. There are many other robot like blogs where you can get your recipes.
I love sharing my stories and I am not going to change anytime soon. Many people take inspiration from my stories.
If you read my blog I share mainly stuff about my culture and sometimes little bits about my family. But mostly lessons I’ve learned along my journey called life.
I won’t stop just because one person or a few people don’t know how to scroll to the bottom of the page to get to the recipe.
My blog is shared for free and whilst everything may not always be perfect,I do try. I will keep trying and improving for those that appreciate the recipes I share.
We live in a sad world where people are so intolerant of others. We have lost our “humanness” and have become robot like. It’s no wonder there are so many hurt people around us.
If you are here to stay know that I will always be my authentic self. I don’t want to be a robot spewing out recipes. That gives me no joy.
Besides sharing my recipes this is my happy place. I love what I do, including sharing my stories and if I have to stop then I may as well stop blogging.
As I always say, in life we always have a choice. SO STAY OR SCROLL ALONG, you have a choice.
On that note I wish those kind souls that follow me and sometimes give me their critic too but in a nice way, a very Happy Festive Season.
Stay safe and most of all do what makes you happy this season. Life is too short to have it any other way.
Let me get to what’s become my most favourite Roast Chicken recipe.
For this recipe you will require one whole chicken. Mine weighed about 1.4kg.
You will require, butter, lemon, garlic, thyme, chicken stock, garlic, olive oil, salt and pepper. The chicken spice is totally optional although it does give the chicken that beautiful brown colour and some flavour of course.
For the veggies I added a few carrots, onion, celery and some garlic cloves
How to Roast the Chicken
To be honest I hate roasting whole chickens and I therefore never follow recipes. The cooking times freaks me out and I don’t have the time to fuss over a chicken in the oven.
I want to pop that chicken in the oven and seriously forget about it. No pun intended…haha! Because if I don’t set my timer I will probably forget about it.
So for this recipe I stuck to one temperature and the only little task is to baste the chicken a couple of times. It worked perfectly fine for me and the chicken was super delicious.
You’ve got to save all those juices from the pan, it definitely is liquid gold. Adds so much flavour and tenderness to the chicken.
This Roast Chicken pairs perfectly well with roasted veggies and potatoes. A fresh salad works too. I haven’t shared a stuffing recipe but I will post one soon.
Roast Chicken with Herb Butter
- 1 whole chicken, about 1.4kg
- 75 gram soft butter
- 3 large garlic cloves minced
- 1 tbsp chopped fresh thyme plus 1/2 a small bunch of thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 small lemon
- 4 large garlic cloves
- 3 medium carrots peeled and chopped
- 2 celery stalks cut into about 3-4 pieces each
- 1 medium onion cut into petals
- 1 cup chicken stock or broth
- 1 teaspoon chicken spice optional
- 2 tablespoon olive oil
- Preheat oven to 200 degrees celsius or 392"F
- Peel and chop the carrots. Chop up the celery into about 3 pieces. Smash the 4 garlic cloves, you can leave the skin on
- In a bowl mix the soft butter, minced garlic, chopped thyme, salt and pepper. Set aside
- Place the chicken one flat surface and pat it dry with paper towels. Be sure to remove the giblets from inside, you won't need this. Gently lift the skin off the chicken, the breast side only, starting at the bottom of the chicken. You can use a dessert spoon or a butter knife. I used a butter knife and it worked well.
- Rub the butter mixture underneath the skin, be generous. Rub the remaining butter all over the chicken, this will now be on top of the skin
- Pop the lemon and the half bunch of thyme inside the chicken
- Tie the drumsticks with some food safe string. Tuck the tips of the wings underneath the chicken.
- In a baking pan place the carrots, onion, celery and garlic. Place the chicken on top, breast side facing up. Sprinkle the chicken spice on top and drizzle the olive oil
- Pour the chicken stock or broth around the chicken
- Place the pan in the oven and bake at 200 degrees celsius for 1 hour and 10 minute, basting at least twice with juices from the pan. After 20 minutes each time. Chicken is ready when the juices run clear. You can make a little prick between the drumstick and body of the chicken
- The celery can be discarded but the other veggies can be eaten. Allow the chicken to rest for at least 10 minutes before cutting it up. Serve with the remaining liquid from the pan
- For the chicken stock I used a sachet from Woolworths, which was mixed in one cup of hot water
- You can use other herbs such as rosemary, sage and some parsley
- If you are using a large lemon use only half of it
- You may need to adjust the cooking times if you are using a much bigger or smaller chicken. Be careful no to overcook it as it will turn out dry