Roast chicken with garlic and herbs
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ingredients
1 pk chicken 100 g butter 1 pk lemon 5 pk garlic parsley, oregano, thyme salt
step
Baked whole chicken is a regular delicacy at our house. I’m always looking to try new flavour combinations, but I like to go back to the best ones. Like the butter-garlic-herb trio, for example. Yum!
1.
Prepare all the ingredients and preheat the oven to 170°C.
2.
Melt the butter in a saucepan, season with salt and add the fresh or dried herbs and finely chopped garlic. The herbs should ideally be added fresh. Since the recipe is prepared in winter I used only fresh herbs. Thyme and oregano are dried.
3.
Grease the chicken well with the mixture: inside, under the skin (breast and thighs) and spread the rest on the surface. Place 2 quarters of lemon inside and weave the ends of the legs under the skin (as wrapped) or use string and tie them together.
4.
Bake the chicken, basting occasionally, for about 90 to 100 minutes (medium chicken – 1.5 kg).
5.
Remove the chicken from the roasting pan, pour (strain) the stock into a saucepan, add water and reduce to about half the volume over a medium heat. Add salt if necessary, thicken the resulting sauce with a little butter and you can also add the juice of half a lemon.
6.
Serve with baked potatoes or steamed rice and pour the sauce over everything.
7.
Good taste!
