Citrus Herb Roasted Chicken - Ayo Masak

Citrus Herb Roasted Chicken is finger-licking dish prepared from whole chicken, herbs, and a generous dash of lemon.

 Course Main Course

 Cuisine Continental

 Prep Time 15 minutes

 Cook Time 2 hours

 Total Time 2 hours 15 minutes

 Servings  people

 Calories 386 kcal

 Author Neha Mathur

Ingredients

• 1 Whole Chicken
• 10-12 sprigs Fresh Rosemary
• 10-12 sprigs Fresh parsley
• 10-12 sprigs Fresh thyme
• 2 Lemon Cut into halves

To Brine the chicken

• 1/2 litre Buttermilk
• 4 tsp Salt
• 1 tsp Freshly cracked black pepper

For the herbed Butter

• 1/2 cup Unsalted Butter
• 2 tsp Lemon Zest
• 1/4 cup Fresh Thyme
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh sage
• Salt to taste
• 1 tsp Freshly Cracked Black Pepper - 1 tsp

Instructions

1. Combine buttermilk, salt and pepper in a large bowl.
2. Add chicken so that it is completely submerged in the buttermilk.
3. Refrigerate for 3-4 hours.
4. Add all the ingredients for herbed butter in a food processor and blend till nicely combined.
5. Keep aside.
6. Remove the chicken from the buttermilk brine.
7. Tie the legs with a twine.
8. Pre heat the oven to 200 degrees C.
9. Place the chicken in a large roasting pan with breast side up on a metal rack.
10. Smear the herb butter all over the chicken.
11. Stuff the cavity with sage, parsley, thyme and lemon halves.
12. Place the chicken in the oven for 20 minutes.
13. Reduce the temperature to 150 degrees C and cook for another hour.
14. Keep basting the chicken with the dripping in the pan at regular intervals.
15. Use a thermometer to check the temperature at the thickest part of the chicken and it should be 75 Degrees C.
16. Increase the heat to maximum until chicken is nicely browned from outside.
17. Remove the chicken from the oven and cover it with aluminium foil until it is ready to be served.
18. Keep again the oven at 180 degrees for 10-12 minutes just before serving.

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