Roast chicken with curry butter
Ingredients
1.2-1.5 kg whole chicken, patted dry 100g curry butter
1 lemon, quartered
5 thyme sprigs
1 onion, quartered 250ml chicken stock
Method
Preheat oven to 180C. Place the rack on the middle shelf.
Remove chicken from the fridge for at least 20 minutes before.
Smear the curry butter all over the surface of the chicken.
Drizzle with the juice of half a lemon.
Stuff the chicken with the remaining lemon wedges, and fresh thyme.
Tuck the wing tips under the chicken.
Sprinkle all over with salt and pepper.
Place the onion in the baking pan, place the chicken on top, and pour the chicken stock into the tray.
Roast for 1 hr 30 minutes, or until the juices run clear when pierced.
Baste the chicken halfway by spooning pan juices over it.
Once cooked allow the roast to rest for 20 minutes without covering – to prevent the skin from getting soggy.
Enjoy this delicious roast with a side of cheesy garlic bread and corn.
The Tocka Blog 