Ingredients
1 Herb Fed Chicken
4 sprigs rosemary (2 whole and 2 finely chopped)
3 garlic cloves, crushed
100g butter, room temperature
Zest of 2 lemons
Dried oregano
Salt
Pepper
2 onions, roughly chopped
Method
- Preheat your oven to 210c
- In a bowl, mix together the butter, chopped rosemary, lemon zest, garlic and a pinch of salt & pepper
- Using your fingers, gently release the skin away from the chicken breasts, so you can slide your fingers all the way between the skin and the meat
- Take some of the butter mixture and stuff this in between the skin and meat on both breasts
- Then use your fingers to smooth the skin back down over the breasts
- Rub the remaining butter mixture all over the outside of the chicken
- Add the sprigs of rosemary into the cavity of the chicken
- Halve the zested lemons and along with the onions, place them in the bottom of a large roasting tin for the chicken to sit on top
- Place the chicken into the roasting tin and sprinkle with oregano, salt and pepper
- Roast in the oven until the internal temperature of the breast is 71c and the legs and thighs are above 80c.
- Serve with crispy roast potatoes and the trimmings of your choice
- Enjoy!