Description
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Ingredients
1kgwhole chicken, at room temperature giblets and neck removed from cavity
1Lemon , halved
1sprigRosemary
Olive Oil, for brushing
Marinade
½cupSalted Butter
2tablespoonGarlic, minced
½teaspoonSage, chopped
½teaspoonRosemary , chopped
½teaspoonThyme , chopped
1tablespoonPaprika
1 ½teaspoonSalt
½teaspoonPepper
1Lemon , Zested
1tablespoonLemon Juice
Vegetables
3Onion , quartered
2Sweet Potato , chunks
1headGarlic , halved
½cupChicken Stock , + ¼ cup extra
The best crispy skin herb garlic roast chicken recipe! Chicken and veggies are roasted together and we use the pan juices for gravy! Soo yum!
1tablespoonflour
Instructions
- Add all the marinade ingredients to a mixing bowl and whisk together to combine. Use the back of a spoon to gently loosen the skin. Turn over the chicken and repeat the process using the other end of the spoon. Use the spoon to insert marinade underneath the chicken skin. Massage the chicken and spread the marinade evenly. Remember to add butter in the cavity as well. Rub the remaining marinade all over the chicken. Cover the chicken and rest for 2-3 hours or overnight.
- Stuff the rosemary sprig into the chicken cavity along with half a lemon. Tie legs together with kitchen string.
Lightly grease a roasting pan. Mix the sweet potato, onion, and garlic in a bowl. Place some of the vegetables in the center of the roasting pan. Place breast-side up on top of the vegetables in the middle. Place the remaining vegetables on the sides of the pan. Tuck the wings underneath the chicken as they cook faster and we do not want to overcook them. Rub the chicken with some olive oil and drizzle some over the vegetables as well. Add half a cup of chicken stock to the pan.
- Preheat the oven to 200C. Roast in the oven for 45-50 minutes. baste using the pan juices half way through cooking time. Remember when cooked, juices run clear when chicken thigh is pierced with a skewer. Internal temperature should read 75C.
- Remove from the oven and allow it to stand for 10 minutes before serving. To carve the chicken, first cut out the legs. Then proceed to cut the breast out carefully, seperate the wing tips and then remove the meat from the cavity area.
Remove the vegetables from the roasting pan and move it to a serving platter. Add 1 tablespoons of flour to the pan and whisk it with the pan juices. Bring this mixture to a boil over low heat till the liquid thickens up to make a gravy. Add up to an additional quarter cup of stock if necessary. Serve hot along with the chicken and vegetables!
