Double - Lemon Roast Chicken
From jo_jo_ba 12 years ago
- 3 hours to make
- Serves 4
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Read more Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down. See less
Ingredients
- 1/4 cup salted butter, softened shopping list
- 1/4 cup packed lemon balm leaves shopping list
- pinch black pepper shopping list
- pinch kosher salt shopping list
- 4 lbs organic fresh roasting chicken shopping list
- 1/2 tbsp paprika shopping list
- 1/2 tbsp kosher salt shopping list
- 1 organic lemon, quartered shopping list
- 1 sprig fresh thyme (use lemon thyme if you have it) shopping list
How to make it
- In a small bowl, cream the butter, lemon balm, salt and pepper See Photo. Set aside. (This can be done ahead of time.)
- Remove chicken from the fridge 1 hour before roasting. Preheat oven to 350F.
- Loosen the skin (or make shallow incisions) all over and stuff with the compound butter. See Photo
- Rub the outside of the bird with paprika and Kosher salt and place the lemon quarters and thyme sprig in the cavity. See Photo
- Place chicken, breast side down, in a lightly greased roasting pan.
- Cook, uncovered, for 45 minutes, then turn the bird over and roast a further 30-35 minutes, until done.
- Remove from oven and tent with foil for 10 minutes.
- Remove and discard stuffing before carving.
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