Roast Chicken with Lemon & Butter

July 13, 2017 | Alison Clinch | Cooking Tips, Free Range Poultry, Recipes | Leave a Comment

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Method:

Pre-heat oven to 160 degrees and place chicken in a baking dish.
Combine marinade ingredients in a small saucepan and gently simmer until butter has melted and flavours are combined.
Remove marinade from the heat and pour over chicken ensuring your drumsticks and wings are covered in the marinade.
Roast chicken, uncovered, for 30 minutes per 500g. About 90 minutes for a 1.5kg whole chicken.
Using the juices and marinade in the bottom of your baking dish, baste your chicken regularly throughout the cooking process.
Remove from the oven, cover with foil and allow to rest for 20 minutes before carving.

TIP: Leftover roast chicken can be stored in the fridge in an airtight container and should be eaten within 4 days.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.