Ingredients

  • 1.5 – 1.7kg free range whole chicken
  • 1 garlic bulb
  • Zest of a lemon
  • 2-3 sprigs of rosemary
  • 3-4 sprigs of thyme
  • Handful of fresh parsley
  • 100g KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • Salt and pepper to season
  • 1 tbsp olive oil
Print recipe

Directions

  1. Preheat the oven to 180°C fan.
  2. Cut the top off the garlic bulb, nestle into tin foil and drizzle with olive oil. Roast in the oven for 30 mins until the cloves are tender. Allow to cool before gently squeezing the base to separate the roasted flesh from the skin and chop until finely minced. Mix the roasted garlic together with the butter, lemon zest and herbs.
  3. Using half of the flavoured butter, gently rub under the breast skin of the chicken, being careful not to tear the skin. Season generously with salt and pepper. Roast the chicken for 40 mins per kilo plus an additional 20 mins, basting with the cooking juices 2-3 times during cooking.
  4. After 40 minutes, baste the roast with the remaining flavoured butter for the last 20 mins of cooking.
  5. After cooking, rest under foil for 15-20 mins as this will help to keep the bird moist and tender.
  6. Serve with your favourite roast accompaniments and garnish with roasted red onions, garlic bulbs and lots of fresh herbs.

explore our

Similar Recipes

Seasonal

Festive Pumpkin and Ginger Cake with Salted Caramel Icing

This cake is the perfect showstopper for the festive season....

Main courses

Garlic-Butter Fried Chicken

Melt your butter and add it to a shall...

Serves 4-5 people
Starters

Smoked Haddock Corn Chowder

...

Serves 6
Seasonal

Christmas Cake in a Mug

Place the butter in a bowl and microwave it for 30 seconds until melt...

Baking

Raspberry Scones

Sometimes the simple things hit the spot. Like homemade scones still warm from t...

Serves 4
Main courses

PORK BELLY BLAA, ASIAN SLAW, HOI SIN MAYO

Set the oven to 160C. Put the pork on a roasting tray then sc...

Serves 10
Baking

Easy Caramel Rolls with Apples

...

see more