A family favourite for Sunday lunch with all the trimings… yum!
Ingredients
1 whole chicken
100g butter, melted
4 garlic cloves, minced
3t rosemary, finely chopped
Salt & pepper
3t olive oil
1 lemon, halved
2 rosemary sprigs
1 onion, quartered
1 garlic bulb, halved horizontally
1c white wine
Cooking Instructions
-
Leave the chicken at room temperature for 30-40 minutes.
-
Preheat the oven to 220oC.
-
Mix together the butter, garlic cloves, chopped rosemary and 1/2t each of salt and pepper. Stir through the juice from one lemon half. Don’t discard the lemon.
-
Loosen the skin of the chicken breast by sliding a spoon between the skin and flesh. Stand the chicken up right and drizzle 3/4 of the butter mixture under the skin.
-
Drizzle the remaining butter mixture over the whole chicken and squeeze the other lemon half over the chicken.
-
Stuff the leftover lemon and rosemary inside the cavity of the chicken. Tie the drumsticks and season with salt and pepper.
-
Place the onion and garlic at the bottom of a roasting dish. Place the chicken on top and pour the wine around it and drizzle the chicken with some olive oil.
-
Place the chicken on a rack in the middle of the oven and roast for 10 minutes. Reduce the heat to 180oC and cook for another 1 hour and 20 minutes, or until the juices run clear when pierced.
-
Baste twice during the cooking period.
-
Rest for 15 minutes, uncovered.
