Recipe for Classic Roast Chicken

A whole chicken seasoned with butter and herbs then roasted until the skin is crispy.

Ingredients

• 1.5 kilograms whole chicken
• 50 grams butter
• 10 grams salt
• 5 grams black pepper
• 10 grams fresh rosemary
• 1 lemon
• 1 garlic bulb

Preparation

1. Pat the chicken completely dry and season the cavity with salt and pepper
2. Place half a lemon and a garlic bulb inside the chicken cavity
3. Rub softened butter and herbs over the entire surface of the skin
4. Roast the chicken at 200 Celsius for seventy-five minutes until fully cooked
5. Baste the chicken with the pan juices every twenty minutes while roasting
6. Let the meat rest for fifteen minutes before carving to keep juices

Tips

• Drying the skin thoroughly is the secret to getting a crispy result
• Use a meat thermometer to ensure the internal temperature reaches 75 Celsius
• Roast on a bed of vegetables to create a built-in side dish