Serves: 6
Prep: 20 minutes Cook: 1 hour 50 minutesGet your friends and family over for this fragrant herby slow cooked chicken, perfect for that Sunday roast dinner. Their mouths will be watering as they walk through the door!
| ingredients |
|---|
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1 x 1.5kg whole chicken |
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1/4 cup flat leaf parsley, roughly chopped |
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1 tbs garlic infused olive oil |
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Sea salt |
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1 lemon, cut in half |
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4 sprigs rosemary |
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1 x small bunch thyme |
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150ml dry white wine |
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2 tbs extra virgin olive oil |
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1.5 tbs butter |
Dry the chicken skin: pat the outside of the chicken dry with a paper towel or leave it uncovered in the fridge for at least an hour.
Preheat oven to 120°C/240°F
Place the chicken on a roasting tray. Gently lift up the chicken skin at the top of the chicken near the breasts with your index finger and be careful that the skin does not rip. Using one hand to hold the chicken, gently separate the area between the chicken breast and skin with your fingers.
Drizzle in some of the garlic infused olive oil underneath the skin. Very gently push the parsley underneath the skin and sprinkle in a little pinch of salt, being careful to not tear the skin.
In the cavity of the chicken, place the lemon halves, rosemary & thyme and tie the legs together with kitchen string.
Drizzle the chicken with olive oil, pour the wine around the base and season with salt. Roast in preheated oven for 1.5 hours.
Remove the chicken and increase the oven temperature to 220°C/430°F
Rub the butter all over the chicken and cook for an extra 15-20 minutes, basting the chicken with the juices from the pan for 5-10 mins.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 2502 Kj / 598 cal |
| Protein | 44.90g |
| Carbohydrates | 0.70g |
| Sugar | 0.50g |
| Total Fat | 45.00g |
| Saturated Fat | 13.90g |
| Fibre | 1.50g |
