Roast chicken with lemongrass butter
Prep:
15 mins
Cook:
105 mins
50g butter, softened
1 tbsp pureed lemongrass
15g thyme, leaves only
1 x 1.5kg whole chicken
1 bulbs garlic, cut in half
1 tbsp olive oil
Salt, freshly ground black pepper
Heat the oven to 180°C.
In a small bowl, combine the butter, lemongrass paste and half of the thyme. Sprinkle with salt and black pepper.
Carefully slip your fingers under the chicken’s skin at the neck opening then spread the lemongrass butter over the flesh. Put the garlic inside the chicken then rub the oil into the skin. Sprinkle with salt and pepper before putting the chicken in a roasting pan.
Put in the oven (right in the center) for 1 hour 30 minutes to 1 hour 45 minutes. The chicken is completely cooked when juices run clear after you poke the thickest part of the thigh with a fork or a skewer. If not, roast for another 10 to 15 minutes.
Take out of the oven and baste with the cooking juices. Sprinkle with the rest of the thyme. Tightly cover with aluminium foil then set aside for about 10 minutes.
Carve the chicken and serve with buttery caraway carrots and ultimate roast potatoes
Serves
4-6
Preparation Time
15 minutes
Cooking Time
105 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Budget, Easy, Entertaining, Family Dinners
Level of Difficulty
Easy
