My husband said it’s the best roast chicken he’s had in his life and I’m quite a good cook. 👏 The pan juices are better than any gravy and I make insanely good gravy! We tried the pan juices rather than make a gravy and my god you are right on that. We had it with crispy smashed potatoes (I added garlic and fresh thyme to the butter, OMG) and salad. Holy mother of god Nagi, this recipe is completely insane! I have never had roast chicken as good as this and I’ve cooked a gazillion roast chicken dinners in 53 years of life but this is next level. There’s no point – it doesn’t get hot enough to make any difference to flavour and just steams.įlavour bomb set, now it’s time for the easy part – roasting. It’s more for the perfume you get when you cut into the chicken so it seems like you can taste it.Īnd this is the reason why I do not put garlic inside oven roasted chicken. Not so much for the flavour, because in truth, you can just barely taste it. I like to stuff the chicken with a wedges of lemon and a couple of sprigs of rosemary. How to make the BEST roast chicken (cont’d) This serves two purposes:Įlevates the chicken off the base of the pan for more even cooking (otherwise the underside sits in the pan juices and will cook faster) andĪdds extra flavour into the pan juices used as the sauce for this recipe.
Plus, garlic burns on the skin so you don’t want too much on the surface.Īfter the chicken is all buttered up, place it on a bed of garlic and onion. TIP: Use most of the butter under the skin, that’s where you get the most bang for your buck. OR hold it upright and drizzle in (see photos below) – whatever you find easier! Then simply spoon the garlic-herb-butter under the skin then spread it from the outside. The trick is to use an upside down dessert spoon to loosen the skin – the shape hugs the curves of the chicken and it doesn’t tear the skin. It’s really easy to prepare a whole chicken for roasting. The best roast chicken has garlic herb butter under and on the skin, is stuffed with lemon and herbs, roasted until it’s crispy and deep golden on the outside, and juicy on the inside. I’ve lost count of how many messages there were asking for a chicken version – and I’m finally sharing it!
This is the chicken version of the Herb and Garlic Butter Roasted Turkey Breast I shared for Christmas / Thanksgiving last year. It creates its own pan juices that’s used as the sauce for the chicken. juicy on the inside and crispy on the outside with golden skin that’s buttery and herby and garlicky with just a subtle perfume of lemon to remind you it’s there without overwhelming. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you’ll make over and over again! Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection.
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