Herb-Butter Roast Chicken

Name: Herb-Butter Roast Chicken
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 5
Cuisine: European
Ingredients: 1 whole chicken, around 1.7kg; 60g softened butter; 1½ tsp Authentic Lahori All Purpose Mix; 1 tsp chopped rosemary; 1 tsp thyme leaves; Zest of 1 lemon; 4 garlic cloves; 1 onion, quartered; 600g baby potatoes; 150ml low-salt chicken stock

Most of the butter goes under the skin, not on it. The mix does the work of the salt and pepper.

Prep

20 mins

Cook

80 mins

Total

100 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Make sureButter goes under the skin
Watch forBaste quickly
Food safetyProbe without touching bone

Ingredients

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Method

9 steps

Mix the butter with the AL Mix, rosemary, thyme and lemon zest.
Pat the chicken dry.
Carefully loosen the breast skin and spread most of the butter underneath it.
Make sure
Butter goes under the skin
Loosen the skin gently with your fingers without tearing it, then spread the butter directly over the breast meat.
Rub the remainder over the outside.
Place the garlic and half the onion inside the cavity.
Arrange the potatoes and remaining onion around the chicken. Add the stock.
Roast at 190°C for roughly 70–85 minutes.
Baste twice during cooking.
Watch for
Baste quickly
Spoon the tray juices over the bird and close the oven promptly so the temperature does not collapse.
Check the thickest part of the thigh reaches at least 75°C.
Food safety
Probe without touching bone
Check the thickest part of the thigh reaches at least 75°C, then rest for 15 minutes before carving.
Rest for 15 minutes before carving.

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One blend for karahi, curries, marinades, chips and everyday cooking.

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