This is the best way to roasts chicken. The meat just falls of the bone is that good.
– 2.25 kg free range chicken
– 55 g of butter
– 1 lemon quartered
– 125 ml of white wine
– Thai spices from Gourmet Garden
– salt and pepper
Preheat the oven to 220C.
Wash the chicken well and get rid of all the bit that you don’t need like the end of the chicken wings and legs. Dry it after with kitchen paper inside and out.
Place the chicken in a roasting tin.
In a bowl soften the butter with a fork and mix in the Thai spices and salt and pepper.
Butter the chicken all over with the butter and herb mixture inside and out and place the lemon pieces inside the body of the chicken.
Pour the wine all over the chicken.
Roast the chicken in the middle of the oven for 20 minute at 220 C.
Reduce the temperature to 190 C and roast for further 1 1/2 hours basting frequently with the butter mixture.
If the skin begins to burn cover the chicken with foil.
If the liquid in the tin dries out add a little more wine or just water.
When the chicken is perfectly cooked take it out and put it on a warm serving place and cover it with foil. Leave it to rest for 10 minutes before carving and serving.
Place he roasting tin on the hob and bubble the pan juices gently on a low heat until they have reduced and they are thick and glossy.
Serve he chicken with the pan juices and any others sides you might want: potatoes,rice,broccoli etc.
Do you have tips for the perfect roast?