Herbed roast chicken

SERVES 4 PREP AND COOK TIME 1 HOUR 20 MINUTES (+ STANDING TIME)

1.8kg whole chicken 50g unsalted butter, at room temperature ⅓ cup chopped fresh herbs (such as parsley, basil, oregano, sage, thyme, tarragon), stalks reserved 2 cloves garlic, chopped finely 1 teaspoon finely grated lemon rind 2 teaspoons extra virgin olive oil green salad and lemon halves, to serve

1 Preheat the oven to 180°C (160°C fan-forced). Lightly oil a heavy-based baking dish and place in the oven while preheating. Pat chicken dry inside and out with paper towels. 2 Combine butter, herbs, garlic and rind in a small bowl; season with sea salt and freshly ground black pepper. Using your fingers, separate the skin from the breast of the chicken, including the tops of the thighs and drumsticks. 3 Push butter mixture under the skin and spread it evenly over the breast and tops of the thighs. Place reserved herb stalks in the cavity of the chicken. Fold wing tips underneath chicken; tie legs together. Rub chicken all over with oil; season chicken well with sea salt and freshly ground black pepper. Place chicken in preheated baking dish; roast for 30 minutes. 4 Rotate baking dish. Roast for another 30-40 minutes or until the chicken is cooked through. To check if the chicken is cooked, pierce the thickest part of the thigh with a skewer – the juices should run clear and the breast should be golden brown. (See Julie’s tips for using a meat thermometer for accurate cooking results.) Cover chicken loosely with foil; stand for 15 minutes. 5 Serve the chicken with any pan juices, salad and lemon halves.

Not suitable to freeze or microwave.