The ultimate herb butter roast chicken served with golden parmesan carrots
INGREDIENTS
For the herb butter:
- ¼ cup (60g) butter, softened
- 1 Tbsp (15ml) chopped rosemary
- 1 Tbsp (15ml) chopped thyme
- 2 Tbsp (30ml) chopped parsley
- 4 cloves garlic, minced
- Juice & zest of 1 lemon
- Salt and ground black pepper
- 1 x whole bird
- 4 thin slices of lemon
- Small handful of herb sprigs (rosemary, thyme and parsley)
- 4 garlic cloves
- ½ cup (125ml) chicken stock
For the carrots:
- 4 Tbsp (60ml) olive oil
- 2 tsp (10ml) chopped thyme
- 2 cloves garlic, minced
- Salt and ground black pepper
- 1kg baby carrots, washed, peeled and trimmed
- ½ cup (125ml) grated parmesan
METHOD
- Preheat the oven to 180°C.
- For the herb butter, mix the ingredients with a pinch of salt and pepper.
- Carefully lift the skin away from the chicken meat, and spread half of the butter between the breasts and the skin. Spread the other half over the outside of the chicken.
- Place the chicken in a roasting tray and stuff it with lemon slices, herbs, and garlic. Tie the legs together with butcher’s string.
- Pour the cup of stock into the tray and roast in the oven for about 1 hour to 1 hour 15 minutes, until golden and cooked through.
- Prepare the carrots: Line a baking tray with foil.
- In a bowl, mix the olive oil, thyme, garlic and a generous pinch of salt and pepper.
- Halve the carrots lengthwise and toss them through the seasoned olive oil mix.
- Keep a pinch of the parmesan aside, then toss the carrots in the remaining.
- Spread the mixture onto the baking tray and roast in the oven for 30 minutes, or until cooked through.
- Serve the roast chicken with delicious cheesy carrots on the side. Sprinkle the remaining parmesan on top.
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