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Garlic and Herb Roast Chicken

Roast chicken is a classic dish that has been enjoyed by many for generations. It is a simple, yet delicious meal that is perfect for any occasion. Whether you are hosting a dinner party or just cooking Sunday roast for your family, a well-prepared roast chicken is sure to impress. In this version, adding a garlic and herb butter under the skin, takes it to the next level of deliciousness.

The key to making a perfect roast chicken is to start with a high-quality bird. Look for a chicken that is fresh and free-range if possible. In this recipe, I use a 2kg bird that will feed 6 people, if yours is smaller, scale down the herb and garlic butter recipe.

For this roast chicken, we want to spatchcock the bird. This is done by removing the spine and then pressing it flat on a baking dish. We do this to speed up cooking, and it also makes for a more even cook – the breasts aren’t dry and overcooked like they can be with roasting a whole bird as you usually do. This method results in a tender and JUICY roast chicken in less time. Win-win. For a video on spatchcocking a chicken, click HERE

To serve with this roast chicken, delicious sides can include roasted potatoes and other vegetables like sweet potato or pumpkin, steamed peas, carrots and corn. You can also make a simple gravy by deglazing the roasting pan with chicken stock and flour.

To carve the chicken, use a sharp knife to remove the legs and wings. Then, slice the breast meat into thin slices and serve it on a platter with your chosen sides and sauces.

Roast chicken is a versatile dish that can be enjoyed in many different ways. It is a classic comfort food that is perfect for a cozy night in, but it can also be dressed up for a fancy dinner party. With a little bit of preparation and some simple ingredients, you can make a delicious roast chicken that your family and friends will love. So, go ahead and try this recipe at home, and enjoy the deliciousness of a perfectly roasted chicken.

Garlic and Herb Roast Chicken

Sharon Green
A classical Sunday roast chicken with a twist. Stuffed into the breast and thighs is a delicious garlic and herb butter that makes the chicken so juicy it's incredible.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Australian
Servings 6 serves

Equipment

  • 1 Roasting tray or dish
  • 1 Strong pair of kitchen scissors/shears
  • 1 digital thermometer

Ingredients
  

Garlic and Herb Butter

  • 100 grams /3.5 oz salted butter softened at room temp
  • 4-5 cloves of garlic grated on microplane or finely minced
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • ½ tsp dried thyme
  • ½ tsp dried parsley

Chicken

  • 1 large free range chicken approx. 2kg/4 pounds
  • ½ tsp salt

Instructions
 

  • Pre-heat your oven to 200 ℃/395 ℉. Place a shelf in the centre of the oven.
  • Make the garlic butter by adding all the garlic butter ingredients together and mixing well until garlic and herbs are evenly distributed.
  • Remove the chicken from it's packaging and dry completely with paper towel. Now flip the chicken upside down (breasts facing down), it's time to spatchcock it. Now with your kitchen shears, cut from chicken butt to chicken neck on either side of the spine. These 2 long cuts will remove the spine, you can discard this, or save it for stock. Now flip the chicken back over and lay the chicken flat. You may need to press down on the breast bone to flatten the breasts. Using your fingers gently pry the skin away from the meat at the chicken breast and at the chicken thigh. Gently make large pockets for the garlic butter to enter, reaching in as far as you can go. Now using a spoon, add all of the garlic butter to these 4 pockets (2 breasts, 2 thigh), you can use the skin to help spread the garlic butter further down into the chicken.
  • Now sprinkle the chicken with the ½ tsp of salt and put the chicken in the oven.
  • After about 45 minutes of cooking, using a temperature probe, check the temperature of the THICKEST part of the chicken breast AND thigh, down to the bone. Once it has reached 64 ℃, you can take the chicken out, it will continue to cook and the temperature to rise in this time. If you are a bit more cautious about chicken doneness, you can pull it at 70 ℃ and it will still be fine, the breast will be a bit more dry though. (Note 1 for more details)
  • Let the chicken rest for 10 minutes, then carve and serve with roast potatoes, more veggies and of course gravy!

Notes

Note 1 - Internationally the "safe" agreed doneness for chicken is 70-74℃. Chicken is however is cooked at 64℃, there is just a small chance that chicken right up against the bone can be a little pink. However if you are temp checking your chicken right deep down through the thickest parts of the chicken to these bones, and getting 64℃ or above, your chicken will be cooked and safe. The reason health organisations tell you to take it to 70-74℃ is to kill off any salmonella that may or my not be in the chicken. "Salmonella bacteria cannot survive at temperatures of 60-70 degrees Celsius". So as long as we hold 64℃ for at least 2 minutes, any chicken consumed at this temperature should be safe. 
Keyword chicken, roast chicken