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Roast chicken

I love a good and tender roast chicken. Well this one is bursting with flavor and peels right off the bone if done correctly. Give it s try.
Prep Time15 minutes
Cook Time55 minutes
Marination time3 hours
Course: Main Course
Keyword: lemon and herb chicken, roast chicken
Servings: 4

Ingredients

Chicken Marinade

  • 1 tsp Thyme chopped
  • 1 tsp Rosemary chopped
  • 1 tbsp Parsley chopped
  • 1 tsp Garlic minced
  • ½ tsp Ginger minced
  • 3 tbsp Vegetable oil
  • 5 tbsp Lemon juice freshly squeezed
  • 1 tbsp Lemon zest
  • 1 tsp balsamic vinager

Roast Chicken

  • 1 whole Chicken
  • 1½ tbsp Butter
  • ¾ tsp Salt
  • ½ tsp Black pepper

Instructions

Marinade

  • Start off by finely chopping up all the fresh herbs unless you are using dry herbs. Mince the garlic and ginger.
  • In a mixing bowl add the oil, lemon juice, lemon zest, garlic, ginger, balsamic vinegar and all the chopped herbs. Mix it well
  • Place the whole chicken into an oven proof dish and pour the marinade over the chicken. With your hands massage in the marinade, be sure to cover every part of the chicken. Place the lemons you cut earlier (for juice and zest) into the dish around the chicken.
  • Cover the chicken with tin foil or a lid and make sure the chicken is sealed. Then let it rest in the refrigerator for 2 - 3 hours. (the resting component is optional but very important if you have the time available to you).

Roast Chicken

  • Once the chicken has marinated sufficiently. Preheat the oven to 350 degrees Fahrenheit. Do not remove the tin foil or lid before placing it in the oven. This is to help hold the steam and cook the chicken beautifully.
  • Once the oven is up to temperature place the chicken into the oven and cook it for 45 minutes. Briefly take the chicken out of the oven and remove the tin foil/cover. Thoroughly rub the butter over the skin of the chicken and season it with salt and pepper (be careful not to burn yourself). Place the chicken into the oven for another 10 to 15 minutes. At this point you will need to eye ball it, so once the skin starts to bubble and turn golden brown then remove it from the oven. Be careful not to burn it at this point.
  • Once removed from the oven let it rest for a 10 - 15 minutes before you start carving it.