Roast chicken with fresh herbs
Roast chicken can become very exciting food if only the best ingredients are used. If you have any leftovers enjoy them in a sandwich or salad. It is important to get hold of fresh herbs and choose a free range or organic chicken.
1 large roasting chicken, 1.5-2 kg
1 bunch of aromatic herbs such as oregano, thyme, marjoram
1 lemon, unwaxed
25 gr butter, cut in small pieces
½ glass white wine
salt, pepper, olive oil
Wash the chicken well and dry with kitchen paper.
Remove any large fat deposits and loose skin as well as the giblets.
Rub the skin and cavity with salt and pepper, fill with the lemon, some of the herbs and a clove of garlic.
Cut through the skin where the legs meet the body and fill that with small slivers of garlic.
Using these holes lift the skin carefully and push the butter over the breasts together with some chopped herbs. The butter will melt and keep the breasts moist.
In a large oven proof pot heat some olive oil and brown the chicken all over.
Transfer to the oven together with the rest of the garlic, pour over the wine and bake covered with foil for about 40 minutes.
Uncover and continue baking for an extra 20 minutes turning once, so that it will brown allover.
Let it rest for 10 minutes and serve with oven potatoes or a nice salad.