June 24, 2021
Citrus Olive Oil & Herb Roasted Chicken
There are three things you want from a roast chicken: tender and succulent meat, crispy golden skin and a sweet and salty gravy that forms from the natural juices of the chicken when roasting. This can all be found in my citrus olive oil and herb roasted chicken.Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1.5kg whole chicken
- 4 onion peeled and quartered
- 1/2 lemon
- 1 bunch baby carrots
- 1/2 teaspoon cracked black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1/2 tablespoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1 tablespoon Rich Glen Lemon Lime Olive Oil + extra for drizzling
- 1 tablespoon butter
- Fresh herbs for stuffing such as parsley and thyme
- Preheat your oven to 180 degrees Celsius.
- Using absorbent paper, pat the skin of the chicken dry to remove as much moisture as possible. This step will assist with achieving crispy skin.
- Place the chicken into a baking tray and season with a generous amount of salt and 1/2 teaspoon of black pepper. Ensure the salt and pepper also goes into the cavity of the chicken. Using your hands, massage the seasoning into the skin of the chicken.
- Sprinkle the garlic powder, dried parsley, onion powder, dried oregano and fennel seeds over the chicken. Drizzle the chicken with Rich Glen Lemon Lime Olive Oil and massage the herbs and oil into the chicken, ensuring all parts are well coated.
- The chest cavity opening and breast meet, find an opening and slowly slide your index finger between the skin and flesh, separating the two. Move your finger as far down the breast as it will go and stuff with butter. Press the butter down into the breast. This step will give you the juiciest breast meat!
- Stuff the cavity or bum of the chicken with fresh herbs and half a lemon and tie the chicken legs together with brown string.
- Place the veggies all around the chicken and lightly salt and drizzle them with a small amount of Rich Glen Lemon Lime Olive Oil.
- Bake in the oven for 1 hour and 20 minutes. You can baste the chicken with the juices that naturally form in the pan every 30 minutes however, this is optional.
- Take the chicken out of the oven and leave to rest for 10 minutes before cutting into it. Enjoy!