Ingredients
- 3kg Fox River Whole Chicken
- 1 cup Organic Chicken Bone Broth
- 150g Butter, softened
- 2 tbsp Fresh Rosemary, finely chopped
- 1 tbsp Fresh Thyme, finely chopped
- 6 cloves Garlic, minced
- 1 Lemon, halved
- 3 large Carrots, cut into chunks
- 500g Potatoes, halved
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Olive Oil
Instructions
- Preheat oven to 180°C
- Mix softened butter, olive oil, chopped rosemary, thyme, crushed garlic, and salt & pepper.
- Massage the herb butter onto the chicken. Feel free to add one more portion of herb butter marinade to give it more flavour while adjusting each ingredient according to desired taste.
- Stuff cavity with lemon halves and garlic.
- Scatter chopped root veg in a roasting tray, pour in 1 cup chicken broth, and nestle the chicken on top.
- Roast 2 hrs 15 mins, basting every 30 minutes until deeply golden.
- Rest 20 mins before carving.
Recipe inspiration here