Juicy crispy skinned chicken has to be one of my favourite things to eat. This butter basted one is made perfect with the addition of some of the Natural Herbs and Spices range of spices. Go on, try it. I know you want to…
Thank you to Tesco Real food for the image
The perfect butter basted Roast Chicken
|
Servings |
Prep Time |
|
4people |
10 minutes |
|
Cook Time |
Passive Time |
|
80minutes |
15minutes |
|
Servings |
Prep Time |
|
4people |
10 minutes |
|
|
Cook Time |
Passive Time |
|
80minutes |
15minutes |
|
Ingredients
-
1.5Kg
whole chicken
-
8tbsp
butter
-
1tbsp
Natural Herbs and Spices chicken seasoning
-
1 tbsp
Natural Herbs and Spices rosemary and lemon seasoning
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2 tbsp
olive oil
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2
onionscut in thick slices
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8cloves
garlicflattened roughly with the back of a knife
-
1
lemonskin pierced several times with the tip of a knife
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1small bunch
rosemaryfresh
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4
potatoesquartered
-
salt and pepper
Instructions
-
Place olive oil, oions and garlic in a heavy based roasting dish
Stuff the cavity of the chicken with the whole lemon and fresh rosemary
Melt the butter along with the Natural Herbs and Spices dried spices and generously baste the entire skin of the bird. Reserve some of the butter to baste halfway through the cooking process
Place the whole bird, breast side up on the onions and garlic and place in the oven for 1HR20 mins, basting halfway through the cooking time. At This point add the potatoes to the roasting dish
20 minutes before cooking time is up check the potatoes and toss to ensure they don't burn. If you still have reserved butter another baste won't do any harm
Once time is up remove the chicken from the oven and check that is is done by inserting a knife into the thick part of the meat and checking if the juices run clear. Check seasoning and adjust if necessary. Allow the chicken to rest for 15 minutes before carving
Serve with the roast potatoes and seasonal veg or fresh crunchy salad for a delicious yet simple to prepare meal
I have try, Its very good thank you