Dinner
Free Recipe
Herb-Roasted Chicken with Vegetables
Whole chicken rubbed with herbed butter and roasted over potatoes, carrots, and fennel.
In the Kitchen
Ingredients
- 1.8kg whole chicken
- 100g butter softened
- 3 garlic cloves mashed
- 2 tbsp thyme leaves
- 1 tbsp rosemary chopped
- Zest of 1 lemon
- 600g baby potatoes
- 3 carrots
- 1 fennel bulb wedged
- Salt and pepper
Method
1
Mix butter with garlic, thyme, rosemary, lemon zest, salt, and pepper.
2
Loosen chicken skin and push butter underneath; rub remainder over skin.
3
Scatter vegetables in roasting tin; sit chicken on top. Roast at 190C for 1 hour 20 mins.
4
Rest 15 minutes before carving; spoon pan juices over vegetables.