Garlic Roast Chicken Recipe

Garlic butter is smeared under the skin of this chicken, helping to keep the meat moist and imparting a delicious flavour. The skin is rubbed with oil to help it brown during roasting. We roast our chicken for about 30 minutes per 500g.

50g butter, softened
3 large cloves garlic, crushed
1.5kg fresh or thawed chicken
1 teaspoon oil
Salt and pepper

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

In a small bowl, mix butter and crushed garlic until well combined.

Rinse inside and outside of chicken with cold water. Pat skin dry with paper towels.

Loosen the skin on the breast and leg area by sliding fingers under the skin. Try not to break the skin, as this will allow the garlic butter to escape more easily during cooking. © exclusivelyfood.com.au

Place pieces of garlic butter under the skin of the breast and legs. Using your fingers, rub gently on the outside of the skin to distribute the butter over the breast and leg area.

Rub chicken with oil and season with salt and pepper. Tie chicken legs together with kitchen string.

Place chicken in a roasting tray and tuck wings under the chicken. Roast for 30 minutes then turn the chicken over. Baste the chicken with pan juices a couple of times during cooking. Roast for another 30 minutes then turn chicken onto its back to allow breast skin to brown. Continue cooking for another 30 minutes, or until chicken is cooked through.

To test that the chicken is cooked, insert a sharp knife between the leg and the body of the chicken. The juices that run out should be clear. If they are still pink, retest after 5-10 minutes. Remove string before serving. © www.exclusivelyfood.com.au