Herby slow-roast chicken
Herby slow-roast chicken might be a good recipe to expand your main course recipe box. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 609 calories, 27g of protein, and 42g of fat. Head to the store and pick up baby new potato, lemon zest, wine, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. It is a good option if you're following a gluten free diet. Users who liked this recipe also liked Herby Roast Chicken And Honey And Thyme Parsnips, Herby roast chicken with garlic lemon toasts, and Foolproof slow roast chicken.
Instructions
Roughly bash the garlic cloves and herbs (a rolling pin or meat mallet is good for this), then put in a large food bag or dish with the lemon zest, oil and chicken. Rub everything into the chicken, inside and out. Leave to marinate overnight.
Heat oven to 140C/120C fan/gas
Remove the chicken from the fridge 30 mins before you want to cook it.
Put the vegetables in a large roasting tin and top with the chicken. Scatter the herbs and garlic from the marinade over, around and inside the bird. Push the 2 lemons inside the chicken too, halving to fit if necessary. Rub the butter all over the skin and season generously.
Pour the wine into the tin with 150ml water, cover tightly with a tent of foil (so it doesnt touch the top of the bird) and cook for 2 hrs.
Remove the foil and continue cooking for 1 hr more, or until the chicken is cooked and the juices run clear. Increase oven to 220C/200C fan/ gas 7 and roast for 25-30 mins more until the skin is really crisp. Lift the chicken from the tin to rest on a plate for 30 mins, covered again with the foil.
Meanwhile, put the roasting tin on the hob and bubble to reduce the cooking juices a little.
Add any juices from the rested chicken and season to taste.
Serve the bird in the middle of the table to share, alongside the buttery veg.