INGREDIENTS
- 2 kg whole chicken, at room temperature giblets and neck removed from cavity*
- 1/4 cup unsalted butter, melted.
- 3 tablespoons olive oil
- 150 ml Garlic Man® Lemon & Herb Sauce.
- Salt and freshly ground pepper, to taste
- 2 tablespoons fresh chopped parsley
- 6 teaspoons Garlic Man® Crushed Garlic
- 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise.
- 3 fresh whole rosemary sprigs
INSTRUCTIONS
- Preheat oven to 220°C. Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, 100 ml Garlic Man® Lemon & Herb Sauce over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub Garlic Man® Crushed Garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil, and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining Garlic Man® Lemon & Herb Sauce.
NOTES
For a larger chicken, roast at 220°C, for one hour. Then, reduce oven temperature down to 160°C. Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 75°C and juices run clear when pierced.
