in the kitchen
Ingredients
- 1 whole chicken, approx 1.8 kg
- 4 tbsp soft butter
- 2 tsp herbes de Provence
- 6 garlic cloves, unpeeled
- 1 lemon, halved
- Fresh thyme and rosemary
- Salt and coarsely ground black pepper
- 200 ml chicken stock for the pan
Method
1
Mix soft butter with herbes de Provence, salt and pepper. Separate the chicken skin and push butter mixture underneath; rub any remainder on the skin.
2
Stuff cavity with lemon and a bunch of thyme. Scatter garlic around the bird.
3
Roast at 200 C for 1 hour 10 minutes, basting with pan juices every 20 minutes.
4
Rest 15 minutes before carving. Deglaze pan with stock for a simple jus.