Lemon & Herb Roast Chicken

Serves 4

Time 1 hour 30 minutes

Ingredients

1 whole chicken, 1.5 to 1.8kg

125g unsalted butter, softened

3 cloves of garlic, peeled and chopped

¼ cup parsley, chopped

1 tbsp of thyme leaves

1 tbsp of rosemary, chopped

1 tbsp white miso paste

1 tsp and 1 tbsp ground dried lemon myrtle

2 lemons

Salt and black pepper

Method

Preheat oven to 200°C.

Pat dry chicken with a paper towel and place into a baking dish.

To make the flavoured butter, in a bowl, place the softened butter, garlic, parsley, thyme, rosemary, white miso, 1 tsp of lemon myrtle, a good pinch of black pepper and the zest of two lemons. Mix to combine well.

With clean hands, spread the butter underneath the skin of the chicken breasts, inside the cavity and all over the outside. 

Chop the two lemons in half and place into the cavity of the chicken. Sprinkle the chicken generously with salt and pepper and the extra tbsp of lemon myrtle.

Roast chicken in the oven for approx 1 hr 20 - 1 hr 30 depending on the size of the chicken. You can use a probe thermometer to check the internal temperature. Your chicken is cooked when 75° is reached. I take my chicken out at 70° knowing that it will continue to cook during resting time. 

Let the chicken rest for 15 minutes before carving.