Whole roast chicken
Nothing smells as good as a chicken in the oven on a Sunday afternoon. The recipe is simple, but a few details make the difference between a decent chicken and a memorable one. Pat the chicken properly dry before it goes in the oven, because damp skin won't crisp up. Use soft butter instead of oil under the skin: the fat melts while roasting and keeps the meat juicy. And don't skip the resting time. Those 10 minutes after the oven are not a suggestion; they let the juices settle.
- 1 whole chicken, 1.5 to 2 kg
1 Take the chicken out of the fridge an hour before cooking. Preheat the oven to 200 °C. Pat the chicken thoroughly dry inside and out with kitchen paper.
- 50 g soft butter
- 3 garlic cloves
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- freshly ground pepper
2 Crush the garlic and mix with the butter, spices, salt and pepper into a smooth paste. Carefully slide your fingers under the skin of the breast and spread two thirds of the herb butter underneath. Spread the rest over the outside.
- 1 lemon
- 1 sprig rosemary (or extra thyme)
3 Halve the lemon and put it in the cavity with the rosemary. This adds aroma from the inside. Tie the legs together with kitchen string.
4 Place the chicken breast side up in the Dutch oven. Roast for 1 hour to 1 hour 20 minutes, depending on the weight. The chicken is done when the juices from the thickest part of the thigh run clear.
5 Take it out of the oven, cover loosely with foil and leave to rest for 10 minutes. Carve at the table.
Ingredients
Step 1
- 1 whole chicken, 1.5 to 2 kg
Step 2
- 50 g soft butter
- 3 garlic cloves
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- freshly ground pepper
Step 3
- 1 lemon
- 1 sprig rosemary (or extra thyme)
Method
- 1 Take the chicken out of the fridge an hour before cooking. Preheat the oven to 200 °C. Pat the chicken thoroughly dry inside and out with kitchen paper.
- 2 Crush the garlic and mix with the butter, spices, salt and pepper into a smooth paste. Carefully slide your fingers under the skin of the breast and spread two thirds of the herb butter underneath. Spread the rest over the outside.
- 3 Halve the lemon and put it in the cavity with the rosemary. This adds aroma from the inside. Tie the legs together with kitchen string.
- 4 Place the chicken breast side up in the Dutch oven. Roast for 1 hour to 1 hour 20 minutes, depending on the weight. The chicken is done when the juices from the thickest part of the thigh run clear.
- 5 Take it out of the oven, cover loosely with foil and leave to rest for 10 minutes. Carve at the table.
