Ingredients

  • 1.2-1.5 kg whole chicken, patted dry
  • 100g curry butter
  • 1 lemon, quartered
  • 5 thyme sprigs
  • 1 onion, quartered
  • 250ml chicken stock

Directions

  • Preheat oven to 180C. Place the rack on the middle shelf.
  • Remove chicken from the fridge for at least 20 minutes before.
  • Smear the curry butter* all over the surface of the chicken.
  • Drizzle with the juice of half a lemon.
  • Stuff the chicken with the remaining lemon wedges, and fresh thyme.
  • Tuck the wing tips under the chicken.
  • Sprinkle all over with salt and pepper.
  • Place the onion in the baking pan, place the chicken on top, and pour the chicken stock into the tray.
  • Roast for 1 hr 30 minutes, or until the juices run clear when pierced.
  • Baste the chicken halfway by spooning pan juices over it.
  • Once cooked allow the roast to rest for 20 minutes without covering - to prevent the skin from getting soggy.
  • Enjoy this delicious roast with a side of cheesy garlic bread and corn.

* Notes

*Use Tocka Blog's previous recipe for Curried Compound Butter* Recipe By Tocka Blog

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