Garlic Herb Butter Roast Chicken

Ingredients:

• 2kg Whole chicken
• ¼ cup Unsalted butter, melted
• 3 tbsp. Olive oil
• ¼ cup White wine, use a dry wine like a Sauvignon blanc/ Chardonnay/ Chenin Blanc
• 1 Lemon, halved
• Salt and freshly ground pepper, to season
• 2 tbsp. Freshly chopped parsley
• 4 Garlic cloves, minced
• 1 Garlic head, roughly peeled and cut in half horizontally through the middle crosswise
• 3 Fresh whole rosemary sprigs
• Kitchen String

Tbsp = Tablespoon

Directions:

1. Preheat your oven to 220°C
2. Place the chicken on a large flat tray and gently pour olive oil, melted butter, wine and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season the chicken with salt and pepper on the outside and inside the cavity. Sprinkle parsley over.
3. Getting your hands dirty: Using gloves, rub the minced garlic over the chicken and under the skin.
4. Stuffing: Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon half. Gently tie the chicken legs together with a kitchen string.
5. Lightly grease your Best Duty No.10 Bake Pot or place foil at the bottom. Gently place the stuffed chicken, breast-side up, into the Bake Pot and allow to roast for 1 hour and 20 minutes. Baste half way through the cooking time at around 40 minutes, until juices run clear when chicken thigh is pierced with a skewer.
6. Repeat the basting process and leave to broil for a further 3 minutes, until golden brown.
7. Using oven mitts, carefully remove the bake pot from the oven, cover with foil and allow to stand for 10 minutes before serving.
8. Drain the juices from the bake pot into a sauce pan/gravy pot and drizzle over the chicken and serve with remaining lemon half cut into wedges or slices. Enjoy!