- 1 2.25kg chicken – Mt Roland Free Range Eggs
- 1 tablespoon garlic paste (about 2 small cloves of garlic, grated on microplane grater) – Tasmanian Natural Garlic & Tomatoes, Old School Farm
- 1 tablespoon minced rosemary – Plants Direct Tasmania
- 2 tablespoons minced thyme – Plants Direct Tasmania
- 3 tablespoons minced chives – Plants Direct Tasmania
- 4 tablespoons butter, softened – Tasmanian Butter Co.
- Salt and pepper, to taste – Tasman Sea Salt, A pinch of…
- Preheat the oven to 200 degrees.
- In a small bowl combine garlic paste, minced herbs, and softened butter. Mix thoroughly with a spoon or fork.
- To prepare the chicken- bring to room temperature and dry thoroughly. Salt and pepper the bird all over.
- Using your hands, smear the bird all over with the garlic herb butter. With your fingers, gently separate the skin from the breast meat and smear extra garlic herb butter under the skin. Repeat with the thigh meat- note: you may need to cut small slits in the skin on the underside of the bird to be able to tuck the butter between the thigh meat and skin.
- Truss the bird with cooking twine.
- Place in roaster or cast iron skillet and roast, covered, for 40 minutes, and uncovered for 60 minutes. (Or if you have a different sized bird, a good rule of thumb is about 20 minutes per pound).
- Baste every 20 minutes (or, if you’re like me, whenever you remember) with pan juices and melted butter.
- Your chicken will be finished when thigh meat temperature reads 78 and breast meat temperature is at least 75 degrees Centigrade.
This recipe is from The Gourmet Gourmand