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Whole Roast Chicken with Herbs and Garlic

Name: Whole Roast Chicken with Herbs and Garlic
Prep time: 2400 s
Cook time: 1800 s
Total time: 4800 s
Yield: 4
Ingredients: 200 grams Lemons raw without peel; 1/2 teaspoon Rosemary fresh; 125 grams NESTLE UNSALTED BUTTER; 1/2 cup Garlic raw; 1/2 teaspoon Spices sage ground; 1/2 teaspoon Rosemary fresh; 1/2 teaspoon Thyme fresh; 1 tablespoon Spices paprika; 1 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 1 teaspoon Lemon peel raw; 1 tablespoon Lemon juice raw; 3 Units Onions raw; 200 grams Sweet potato cooked baked in skin flesh with salt; 1 Unit Garlic raw; 1/2 cup Soup stock chicken home-prepared; 1/4 cup Soup stock chicken home-prepared; 1 kilogram Chicken roasting meat and skin and giblets and neck raw; 15 grams Wheat flour white all-purpose unenriched

80'

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A flavorful roast chicken dish marinated with herbs and garlic, served with roasted vegetables and a rich gravy.

Not included in this recipe

Treenut

Soy

Peanuts

Fish

Egg

Crustaceans

Dinner

Treenut-Free

Soy-Free

Ingredients

Servings

- 4 Portions +

Lemons, raw, without peel

200 grams Lemons, raw, without peel

Rosemary, fresh

1/2 teaspoon Rosemary, fresh

NESTLE UNSALTED BUTTER

125 grams NESTLE UNSALTED BUTTER

Garlic, raw

1/2 cup Garlic, raw

Spices, sage, ground

1/2 teaspoon Spices, sage, ground

Rosemary, fresh

1/2 teaspoon Rosemary, fresh

Thyme, fresh

1/2 teaspoon Thyme, fresh

Spices, paprika

1 tablespoon Spices, paprika

Salt, table

1 1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Lemon peel, raw

1 teaspoon Lemon peel, raw

Lemon juice, raw

1 tablespoon Lemon juice, raw

Onions, raw

3 Units Onions, raw

Sweet potato, cooked, baked in skin, flesh, with salt

200 grams Sweet potato, cooked, baked in skin, flesh, with salt

Garlic, raw

1 Unit Garlic, raw

Soup, stock, chicken, home-prepared

1/2 cup Soup, stock, chicken, home-prepared

Soup, stock, chicken, home-prepared

1/4 cup Soup, stock, chicken, home-prepared

Chicken, roasting, meat and skin and giblets and neck, raw

1 kilogram Chicken, roasting, meat and skin and giblets and neck, raw

Wheat flour, white, all-purpose, unenriched

15 grams Wheat flour, white, all-purpose, unenriched

Whole Roast Chicken with Herbs and Garlic

Nutri value

Go to instructions

Instructions

4 Steps

80'

Total

40'

Preparation

30'

Cooking

Waiting

Step by step

1 of 4

20'

Step 1

• Add all the marinade ingredients • ▢½ cup Salted Butter
• ▢2 tablespoon Garlic, minced
• ▢½ teaspoon Sage, chopped
• ▢½ teaspoon Rosemary , chopped
• ▢½ teaspoon Thyme , chopped
• ▢1 tablespoon Paprika
• ▢1 ½ teaspoon Salt
• ▢½ teaspoon Pepper
• ▢1 Lemon , Zested
• ▢1 tablespoon Lemon Juice
to a mixing bowl and whisk together to combine. Use the back of a spoon to gently loosen the skin. Turn over the chicken and repeat the process using the other end of the spoon. Use the spoon to insert marinade underneath the chicken skin. Massage the chicken and spread the marinade evenly. Remember to add butter in the cavity as well. Rub the remaining marinade all over the chicken. Cover the chicken and rest for 2-3 hours or overnight.
• Stuff the rosemary sprig into the chicken cavity along with half a lemon. Tie legs together with kitchen string.

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2 of 4

20'

Step 2

• Lightly grease a roasting pan. Mix the sweet potato, onion, and garlic in a bowl. Place some of the vegetables in the center of the roasting pan. Place breast-side up on top of the vegetables in the middle. Place the remaining vegetables on the sides of the pan. Tuck the wings underneath the chicken as they cook faster and we do not want to overcook them. Rub the chicken with some olive oil and drizzle some over the vegetables as well. Add half a cup of chicken stock to the pan.

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3 of 4

30'

Step 3

• Preheat the oven to 200C. Roast in the oven for 45-50 minutes. baste using the pan juices half way through cooking time. Remember when cooked, juices run clear when chicken thigh is pierced with a skewer. Internal temperature should read 75C.
• Remove from the oven and allow it to stand for 10 minutes before serving. To carve the chicken, first cut out the legs. Then proceed to cut the breast out carefully, seperate the wing tips and then remove the meat from the cavity area.

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4 of 4

10'

Step 4

• Remove the vegetables from the roasting pan and move it to a serving platter. Add 1 tablespoons of flour to the pan and whisk it with the pan juices. Bring this mixture to a boil over low heat till the liquid thickens up to make a gravy. Add up to an additional quarter cup of stock if necessary. Serve hot along with the chicken and vegetables!

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