lemon - 1 zest finely grated (retaining the lemon)
Preheat the oven to 200C/400F/Gas 6.
First make the herb butter. Tip the garlic and
chopped herbs into a bowl, add the butter and
lemon zest and season with salt and pepper. Mash
with a fork.
Pull up the skin over the chicken breast and push
half the herb butter under it. Rub the remainder
over the top of the chicken and the legs. Cut the
zested lemon in half and squeeze one half over the
chicken, then insert into the chicken cavity.
Place a rack in a roasting tin and sit the
prepared chicken on top. Roast in the oven for 1½
to two hours (20 minutes per 450g/45 minutes per
1kg plus an additional 20 minutes), until the meat
is cooked through but not dry. To test if the
chicken is cooked, insert a small, sharp knife
into the thickest part of the thigh; if juices run
clear, it is done. Remove from the tin and
transfer to a board, cover with foil and leave to
rest for 10 minutes.
Take the tin containing all the cooking juices
from the chicken, and place on the hob over a
Sprinkle over the flour and whisk until smooth,
then add the wine and stock and whisk until
combined and bubbling.
Add a few drops of gravy browning, if you like.
Pass the gravy through a sieve to remove any
lumps, and adjust the seasoning, adding salt and
pepper to taste. Carve the chicken and serve with
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