INGREDIENTS
- 4 tablespoons of unsalted butter
- 5 garlic cloves, minced
- 2 medium onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3.4–3.6 kg whole chicken
- 3 sprigs fresh rosemary
- ½ teaspoons salt, divided
- 4 sprigs fresh thyme
- 1 lemon
- 1 cup of low sodium chicken broth
- ¼ teaspoon black pepper
METHOD
- Preheat oven to 180°C (fan 160°C).
- Melt 2 tablespoons of butter in a frying pan over medium heat. Add garlic, half the onion, half the carrots and half the celery. Cook until softened (8–10 minutes). Cool for 5 minutes.
- Pat chicken dry. Season cavity with ½ teaspoon salt and ¼ teaspoon pepper.
- Stuff with cooked vegetables, rosemary and thyme. Cut lemon in half; cut one half into wedges and place inside chicken.
- Tuck wings under and tie legs with kitchen twine.
- Rub chicken with remaining 2tablespoons of butter and season with remaining salt and pepper.
- Place remaining vegetables in a 33×23 cm baking dish. Pour in stock and place chicken on top.
- Roast for 30 minutes, squeeze remaining lemon juice over chicken, then roast another 30 minutes.
- Continue roasting, basting every 30 minutes, until internal temperature reaches 75°C at the thigh (total cooking time approx. 2½–3 hours).
- Rest chicken 10–15 minutes, strain pan juices and serve alongside.