SIMPLE WHOLE ROAST CHICKEN RECIPE - THE DINNER BITE

Simple Whole Roast Chicken Recipe - The Dinner Bite image

This simple whole roast chicken recipe is packed with flavour from fresh herbs and butter. Serve this easy roast for dinner, Christmas or thanksgiving.

Provided by @MakeItYours

Number Of Ingredients 9

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Ingredients

2 kg whole chicken giblet removed (5 lb)
100 g butter softened
fresh parsley finely chopped about 1 tablespoon
rosemary finely chopped about 1 tablespoon
thyme finely chopped about 1 tablespoon
2 medium shallot roughly chopped
Salt and pepper to taste use less salt if using brined chicken
zest from 1 lemon cut up the lemon to stuff chicken
zest from 1 orange about 1 tablespoon, cut up the orange to stuff chicken

Steps:

Start by preheating the oven at 190C/375FPrepare the roasting pan, place a rack in the roasting pan and set aside.
Roughly chop the lemon, orange and shallot and set aside (they will be used to stuff the cavity of the chicken)
Make Herb Butter: add the softened butter to a bowl then followed by the finely chopped herbs, lemon and orange zest, salt and pepper. Give it a good mix until well combined. You can pop the herb butter into the microwave for a few minutes to melt as this can be used too.
Place the chicken back down on the prepared roasting pan pat dry with kitchen towels and carefully loosen the skin on the breast.
Divide the herb butter into 2 parts. Using one part to marinate the chicken and the rest would be used to baste it
Spoon some herb butter under the skin of the chicken, then rub or brush the remaining herb butter all over the chicken and into the cavity if you can manage it. Stuff the cavity of the chicken with the chopped orange, lemon and shallot and tie the legs together (see image for reference)
Place the chicken in the oven and bake for 30 minutes, take it out of the oven and brush the remaining herb mixture over the chicken, return it into the oven and continue to roast for another 30 minutes then baste the chicken with the juice at the bottom of the pan. Continue to roast the chicken for another 40 to 50 minutes or until golden and skin crispy or when water runs clean when the chicken is pierced. If using meat thermometer, internal temperature must read 65C/165F
Rest the chicken for about 10 to 15 minutes and serve. While you wait, make a quick gravy with the drippings in the pan.