It’s giving major sweater weather energy — the kind that calls for a warm kitchen and a roast in the oven. This roast chicken with herb butter is the ultimate family comfort meal, infused with fresh rosemary, thyme, and parsley for that irresistible aroma. It’s golden, juicy, and simple enough for a weeknight but elegant enough for Sunday lunch.
📝 Ingredients
- 1 whole Grain Field Chickens chicken (about 1.5 kg)
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- 1 lemon, halved
- 1 onion, quartered
- 2 carrots, choppe
- 2 stalks celery, chopped
- Olive oil, for drizzling
👩🍳 Method
- Preheat your oven to 220°C.
- In a small bowl, combine the softened butter, garlic, thyme, rosemary, parsley, salt, and pepper.
- Rinse and pat dry the GFC chicken. Place it in a roasting pan.
- Gently loosen the skin and rub the herb butter mixture both under and over the skin.
- Stuff the cavity with the lemon halves, onion, carrots, and celery.
- Drizzle with olive oil and season with additional salt and pepper.
- Roast for 1 hour and 15 minutes, or until golden and the internal temperature reaches 75°C in the thickest part of the thigh.
- Remove from the oven and rest for 10 to 15 minutes before carving.
🍽️ Serving Suggestions
- Serve with crispy roast potatoes and steamed seasonal vegetables.
- Add a drizzle of homemade gravy or a light garlic butter sauce.
- Pair with roasted butternut or sweet potatoes for extra comfort.
- Leftovers are perfect for chicken sandwiches, creamy pasta, or a hearty soup the next day.
⏱ Cooking Time
- Prep time: 15 minutes
- Cook time: 1 hour 15 minutes
- Rest time: 15 minutes
- Total time: 1 hour 45 minutes
🔥 Nutritional Info (per serving)
- Serves: 6
- Calories: 420 kcal
- Protein: 42 g
- Fat: 26 g
- Carbohydrates: 4 g
