How to Roast Chicken
Learning how to roast chicken and getting a really crispy skin with moist breast meat will impress your family and friends.
How To, Keto, Low Carb
Approx 2kg or 4.5 pounds
Pre Heat oven to 200c/390f
In a bowl, combine the butter, salt and freshly chopped herbs until completely mixed through and the butter has slightly softened
Pat the chicken dry using paper towel. It’s important that the skin is dry
Carefully loosen the skin from the flesh using your fingers. Start at the neck end and over the breast meat, then work down towards the thighs and drumsticks
Using your fingers, spread the butter between the skin and the flesh. Try to work gently as you don’t want to pierce the skin (just be patient with it)
Spread any remaining butter over the outside of the chicken and then squeeze the juice of half a lemon over the top
Then place the half a lemon and any leftover herbs into the cavity of the chicken
Place roasting rack inside a large roasting pan and place chicken on top of roasting rack
Place in the middle shelf of the oven and cook for 50 minutes, then reduce oven to 180c/355f and cook for a further 20 – 30 minutes. Until the chicken is cooked through
Once cooked, remove from the oven and rest in a warm place for 15 minutes prior to carving
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Have Butter will Travel