Herb-Roasted Chicken
Serves: 4 | Preparation: 15 Minutes |
Cooking Time: 1 ½ - 1 ¼ hours
Ingredients
·
25g unsalted butter, softened
25g
unsalted butter, softened
·
2 tbsp fresh thyme
·
1 tbsp fresh chives, finely chopped
·
1 tsp lemon zest, finely grated
·
1 garlic clove, finely chopped or crushed
·
1/8 tsp sea salt
·
1/8 tsp freshly ground black pepper
·
2-2.5kg chicken, neck, giblets and any excess fat removed
·
1 lemon, cut into quarters
·
3 sprigs fresh thyme
·
2 garlic cloves, crushed
·
String
·
An instant-read meat thermometer
Recipe
1.
Prepare a lidded barbecue grill for roasting or
indirect cooking over a medium heat (about I80°C/ 350°F/Gas Mark4).
2.
Mix together the butter, herbs, lemon zest,
garlic, salt and pepper.
3.
Gently lift the skin from the chicken breast and
thighs, taking care not to tear it. Push half of the butter under the skin on
the breast and thighs. Pat the skin back into place and rub the rest of the
herby butter into it.
4.
Put the lemon quarters into the chicken’s cavity,
squeezing them gently as you do so, and add the thyme and garlic.
5.
Tie the drumsticks together and fold the wing
tips behind the chicken’s back.
6.
With the barbecue lid closed, grill the chicken
for 1 ½ - 1 ¼ hours until the juices run clear and a
thermometer inserted into the thickest part of the thigh (not touching the
bone) registers 70-74°C / 160-165°F.
7.
Remove the chicken from the grill and allow it
to rest for 10-15 minutes (the internal temperature will rise 5-10 degrees
during this period).
8.
Cut the chicken into pieces. Serve warm.
