This Christmas, i went alot simpler than usual and only made this, pasta salad and focaccia for brunch. I didn’t want to overcook and it turned out not so bad, we managed to finish half a small chicken and shredded the some the next day to make other dishes. I have planned to make Ben’s favourite apple pie but the pain in my feet has been getting so bad that it was impossible for me to do it. I’m sorry Benny, hopefully we can make it for New Year’s Day 🙂
Ever since i started butchering my own poultry, i have been excited to try roasting a chicken this way. It gives the chicken an even roast, cooks much quicker and looks amazing! The herbed butter stuffed under the chicken skin gave it really good flavours and the brine ensures a moist, juicy chicken, even in the breasts 😀
Although quiet and simple, I had a wonderful Christmas with just the three of us and i am thankful everyday for the most amazing husband and daughter ❤
Recipe adapted from The Meatmen.
- 1.3 – 1.5kg chicken
- Brine: 1.5 litre water, 1/4 cup salt, 1/4 sugar
- Herbed Butter: 100g soft butter + oregano + rosemary + salt + pepper + lemon zest
- Your favourite vegetables. I used baby potatoes, pumpkin, carrots, onions, garlic and cherry tomatoes
- Remove backbone of chicken and flip over. Press down firmly on the breast.
- Soak in brine solution for a few hours or overnight. I placed it in a box, covered and refrigerate.
- Pat dry chicken with paper towels.
- Gently separate the skin of the chicken from the flesh. Stuff herbed butter under the skin and spread evenly by pushing with your fingers over the skin.
- Drizzle olive oil over chicken, season with salt and pepper.
- Place vegetables in a roasting dish. Drizzle with olive oil, season with salt and pepper. Place your favourite herbs over it.
- Lay chicken over the veggies.
- Roast in a preheated oven at 200deg for about 1 hour until golden.
- Brush chicken with leftover herbed butter once out of the oven.