Name: Garlic And Rosemary Butter Pot Roast Chicken Recipe
Total time: 105 min
Yield: 4
Cuisine: Indian

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Calcium

Iron

Vitamin A

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When you put a perfectly browned, super-succulent chicken on the table, everyone will be impressed. 

How to make Garlic And Rosemary Butter Pot Roast Chicken Recipe

Taste

Crawler

Indian

<p>When you put a perfectly browned, super-succulent chicken on the table, everyone will be impressed. </p>

Butter,  At Room Temperature

Masterfoods garlic and rosemary

Lemon,  rind finely grated,  halved

Masterfoods tarragon leaves

Whole Chicken

Brown onion,  cut into thin wedges

Baby Potatoes

Extra virgin olive oil

Preheat oven to 180c/160c fan forced. Combine butter, garlic and rosemary mix, lemon rind and 1/2 tsp of the tarragon in a bowl. Season. 

step 1

Pat chicken dry with paper towel. Gently work your hands between the skin and the flesh of the breasts to loosen the skin, taking care not to tear the skin. Spread threequarters of the butter mixture over the flesh. Spread the remaining butter mixture over the chicken skin. Place 2 onion wedges and 1 lemon half in chicken cavity. Truss chicken. 

step 2

Place potatoes and remaining onion in a 28cm (base measurement) ovenproof roasting pan. Drizzle with oil. Sprinkle with remaining tarragon. Season. Stir to combine. Push potatoes to side of pan. Add chicken. Squeeze remaining lemon half over chicken then place lemon half in pan. Roast, rotating pan halfway, for 1 hour 15 minutes or until chicken is golden and cooked through. 

step 3

Increase oven to 200c/180c fan forced. Transfer chicken to a plate and cover with foil to rest. Add mushrooms to pan. Stir to coat in pan juices. Cook for a further 10-15 minutes or until golden. Return chicken to centre of the pan to serve. 

step 4