Whole chicken roasted with garlic butter under and over the skin, started breast-side down to retain moisture, and finished breast-side up for crisp skin.
4 Portions · 580 g
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4
Preheat the oven to 180°C (356°F) (top and bottom heat, no ventilation).
Mix 80 g softened butter, 3 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper in a bowl.
Loosen the skin from the meat of 1 whole chicken over the breasts and thighs with your fingers.
Spread a portion of the garlic butter underneath the skin.
Rub the remaining butter over the outer skin and inside the cavity.
Place the chicken breast-side down into a roasting pan.
Bake at 180°C (356°F) for 1 hour.
Turn the chicken breast-side up.
Bake for an additional 15 minutes until the skin is crisp.
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