Garlic Herb Butter Roast Chicken
10 min
4 SERVINGS
INGREDIENTS
- 1 Sadia chicken griller, thawed to room temperature
- 100g unsalted butter, melted
- 3 tbsp olive oil
- 1 lemon, halved
- Salt and freshly ground pepper, to taste
- 2 tbsp fresh chopped parsley
- 4 cloves garlic, minced
- 1 head of garlic
- 3 fresh rosemary sprigs
METHOD
- Preheat oven to 220°C. Line a baking tray with foil, or lightly grease a roasting pan
- Pour the olive oil, melted butter, and the juice of half a lemon over the chicken, under the skin and inside the cavity
- Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle the parsley over the entire chicken
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string
- Place chicken, breast-side up into baking tray or roasting pan. Roast for 45 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer. Baste again, then broil for a further 2-3 minutes, until golden
- Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Chicken Griller (Without Giblets)
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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