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BUTTER-BASTED ROAST CHICKEN

BUTTER-BASTED ROAST CHICKEN

Servings: 4

Ingredients

1 large free-range chicken
2 tbsp NOMU Roast Rub
6 pickling onions, halved
6 cloves garlic
2 lemons, thickly sliced
2 tbsp NOMU Extra Virgin Olive Oil

HERB BUTTER:
250g softened butter
1 small lemon, zested and juiced
4 tbsp finely chopped herbs (tarragon, sage, thyme, parsley or oreganum)
1 tsp NOMU One for All Rub

Directions

Preheat the oven to 180˚C.

Prepare the herb butter by creaming the butter with the lemon zest, juice, herbs and NOMU One For All Rub. Using your fingers or an upside-down wooden spoon, carefully lift the skin off the crown of the chicken, separating it from the breasts and the legs as much as you can, and taking care not to break the skin. Next, spread most of the herb butter all over the breasts and legs under the skin, and rub the remaining butter over the skin of the whole bird.

Rub the chicken with 1 tablespoon NOMU Roast Rub. Place the other tablespoon of Roast Rub into the cavity, along with 2 halved pickling onions, 2 cloves of garlic and 1 sliced lemon.

Pour the Olive Oil into a casserole dish and place the chicken inside. Scatter the remaining lemon slices, halved pickling onions and whole garlic cloves around and place the dish in the oven. Roast for 60 minutes, or until cooked through and golden, basting the chicken with the buttery juices every 20 minutes or so.

 

Tips: To check whether your chicken is cooked through, pierce the thickest part of the leg with a skewer and see if the juices run clear. If the juices are still pink, cook for a further 10 minutes.

Ingredients

1 large free-range chicken
2 tbsp NOMU Roast Rub
6 pickling onions, halved
6 cloves garlic
2 lemons, thickly sliced
2 tbsp NOMU Extra Virgin Olive Oil

HERB BUTTER:
250g softened butter
1 small lemon, zested and juiced
4 tbsp finely chopped herbs (tarragon, sage, thyme, parsley or oreganum)
1 tsp NOMU One for All Rub

Directions

Preheat the oven to 180˚C.

Prepare the herb butter by creaming the butter with the lemon zest, juice, herbs and NOMU One For All Rub. Using your fingers or an upside-down wooden spoon, carefully lift the skin off the crown of the chicken, separating it from the breasts and the legs as much as you can, and taking care not to break the skin. Next, spread most of the herb butter all over the breasts and legs under the skin, and rub the remaining butter over the skin of the whole bird.

Rub the chicken with 1 tablespoon NOMU Roast Rub. Place the other tablespoon of Roast Rub into the cavity, along with 2 halved pickling onions, 2 cloves of garlic and 1 sliced lemon.

Pour the Olive Oil into a casserole dish and place the chicken inside. Scatter the remaining lemon slices, halved pickling onions and whole garlic cloves around and place the dish in the oven. Roast for 60 minutes, or until cooked through and golden, basting the chicken with the buttery juices every 20 minutes or so.

 

Tips: To check whether your chicken is cooked through, pierce the thickest part of the leg with a skewer and see if the juices run clear. If the juices are still pink, cook for a further 10 minutes.

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