Roast Chicken

🔥 Prep

• Pat the 1.5 kg Whole Chicken dry with paper towels.
• Zest the 1 Lemon and juice half of it; mix zest, juice, 2 tsp Thyme, and 4 minced Garlic cloves in a small bowl.
• Soften the 50 g Butter at room temperature for easy rubbing.

🔥 Cook

• 1. Preheat the oven to 200°C (400°F).
• 2. Rub the chicken all over with the 50 g softened butter, ensuring even coverage.
• 3. Stuff the lemon halves and garlic cloves into the cavity of the chicken.
• 4. Truss the chicken legs with kitchen twine (optional).
• 5. Place the chicken breast‑side up on a roasting rack in a pan.
• 6. Roast for 20 minutes to brown the skin, then reduce oven temperature to 180°C (350°F) and continue roasting.
• 7. Baste the chicken with pan juices every 20 minutes.
• 8. Roast until internal temperature reaches 75°C (165°F) in the thickest part of the thigh, about 1 hour 15 minutes more (total approx 1 hour 35 minutes).
• 9. Remove the chicken from the oven, tent loosely with foil, and rest for 15 minutes before carving.

🔥 Serve

• Carve the chicken and arrange slices on a warm platter.
• Serve with roasted potatoes, seasonal vegetables (such as carrots and parsnips), and a drizzle of pan gravy.
• Garnish with fresh thyme sprigs and lemon wedges for added brightness.