I love this and cant get enough of it once youve tried this you will never go back to just plain roast chicken.
This is so simple set your oven to 220 degrees meanwhile mix your butter ingredients together and taste for seasoning. Now remove all visable fat from the chicken and place your hand gently under the skin. removeing the skin from the flesh this will make a pocket. now massage your butter under the skin. if you have any that you cant get under just rub it all over the bird.
Place the garlic cloves and the lemon in the cavity of the bird. and truss the legs shut. drizzle with a little evoo and place in the oven for 20 minutes basting at least three times with in the twenty minutes. next lower the oven to 150 and cook for a further 25 minutes remove from the oven and rest the bird before carving for 15minutes in a warm place. you dont have to do this but i like to take the juice from the pan skim it and then warm it a little and add some knobs of butter. this makes a nice clean chicken herby butter jus.
i like to eat this with potato gratin or a nice salad of raddichio dressed with quality balsamic and quality red wine vinigar from simon Johnson. A tip is not to rush it and you could try any butter you like try adding raisins and doing it to a turkey.
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