Roast Chicken with Curry Butter
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.
