Roast Chicken with Garlic Butter

Posted On March 24th, 2013 Author Lia Rinaldo

MasterChef's John Torode's Roast Chicken with Garlic Butter
From BBC GoodFood's EasyCook Magazine, Serves 4, Takes 30 minutes plus 1 hour & 40 minutes for roasting

10 cloves of garlic
100g butter
Rinds of two lemons, juice of half lemon
2 fresh thyme sprigs
1 whole chicken (1.8kg)
50 ml olive oil
4 onions quartered
85g dried mushrooms
3 bay leaves
2 tbsp white wine
small bunch of parsley, leaves chopped

1. Make the flavoured butter. Turn oven on to 180C. Mix together the garlic, butter, lemon rind and juice and half the thyme leaves. Season well.

2. Prepare the chicken. Gently separate the skin from the chicken breast by easing your fingers between the two, then push most of the butter mixture under the skin. Rub whatever is left into the creases between the thighs and the breast.

3. Prepare the vegetables. Heat the oil in a large flame-proof casserole dish. Add the onions, mushrooms and bay leaves and cook over medium heat for a few minutes.

4. Cook the chicken. Put the chicken into the dish. Rub the chicken with the remaining thyme leaves and season. Pour the wine and 20ml of warm water into the cavity of the chicken and roast for 1 hour and 40 minutes.

5. Rest the meat. Remove from the oven and drain any liquid from inside the chicken back into the dish. Put the chicken on a board to rest. Meanwhile, bring the juices to a boil, season to taste and stir in the parsley. Serve the chicken with mushrooms, onions and pan juices. Serve with all the fixings of a Sunday dinner potatoes & other roasted seasonal root vegetables.

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