Lemony roasted chicken
|1||chicken — whole|
|125 g||butter — room temperature|
|1 Tbs||fresh rosemary — chopped|
|1 Tbs||fresh thyme — chopped|
|2 Tbs||fresh parsley — roughly chopped|
|3||garlic — cloves, minced|
|lemon — zest only|
|lemons — juice only|
|limes — juice only|
|sea salt and freshly ground black pepper|
|butter — a knob|
|1 cup||water — boiled|
Preheat the oven to 180°C
Place the chicken in a greased baking tray. Combine the butter, rosemary, thyme, parsley, garlic and lemon zest.
Using your fingers, gently ease the skin away from breast and rub in some of the butter/herb mixture. Rub the remaining mixture over the rest of the chicken. Squeeze lemon and lime juice over the chicken, and stuff the chicken cavity full of the squeezed lemons. Season with salt and pepper.
Bake in the oven for about 45-55 minutes or until the bones can easily be pulled out from the thighs.
Remove the chicken. Loosen the pan drippings, add a knob of butter and place the pan over low heat on your stove top. Add the flour and stir while adding boiling water to make a lovely gravy.
Season to taste.
Recipes developed for Food Lover’s Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.