{"id":136,"date":"2021-01-28T13:12:22","date_gmt":"2021-01-28T20:12:22","guid":{"rendered":"https:\/\/www.ngfamily.dynu.com\/ngwiki\/?p=136"},"modified":"2022-12-01T05:35:00","modified_gmt":"2022-12-01T12:35:00","slug":"garlic-herb-butter-roast-chicken","status":"publish","type":"post","link":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/?p=136","title":{"rendered":"Garlic Herb Butter Roast Chicken"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>4\u00a0pound\u00a0(2kg) whole chicken, at room temperature giblets and neck removed from cavity*<\/li><li>1\/4\u00a0cup\u00a0unsalted butter,\u00a0melted<\/li><li>3\u00a0tablespoons\u00a0olive oil<\/li><li>1\/4\u00a0cup\u00a0white wine,\u00a0(OPTIONAL) &#8212; use a dry wine like a Sauv blanc or Chardonnay<\/li><li>1\u00a0lemon,\u00a0halved<\/li><li>Salt and freshly ground pepper,\u00a0to taste<\/li><li>2\u00a0tablespoons\u00a0fresh chopped parsley<\/li><li>4\u00a0garlic cloves,\u00a0minced<\/li><li>1\u00a0head of garlic roughly peeled and cut in half horizontally\u00a0through the middle crosswise<\/li><li>3\u00a0fresh whole rosemary sprigs<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat oven to 430\u00b0F | 220\u00b0C (400\u00b0F or 200\u00b0C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.<\/li><li>Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.<\/li><li>Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.<\/li><li>Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.<\/li><li>Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.<\/li><li>Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.\u00a0<\/li><li>Baste again, then broil for a further 2-3 minutes, until golden.<\/li><li>Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.<\/li><\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Notes<\/h4>\n\n\n\n<p>For a larger chicken, roast at\u00a0430\u00b0F (220\u00b0C), 0r 400\u00b0F (200\u00b0C) fan forced, for one hour. Then, reduce oven temperature down to 325 (160\u00b0C). Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read\u00a0165\u00b0F (75\u00b0C) and juices run clear when pierced.<\/p>\n\n\n\n<p>Recipe from <a href=\"https:\/\/cafedelites.com\/garlic-herb-butter-roast-chicken\/#wprm-recipe-container-47211\">Cafe Delites<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 4\u00a0pound\u00a0(2kg) whole chicken, at room temperature giblets and neck removed from cavity* 1\/4\u00a0cup\u00a0unsalted butter,\u00a0melted 3\u00a0tablespoons\u00a0olive oil 1\/4\u00a0cup\u00a0white wine,\u00a0(OPTIONAL) &#8212; use a dry wine like a Sauv blanc or Chardonnay 1\u00a0lemon,\u00a0halved Salt and freshly ground pepper,\u00a0to taste 2\u00a0tablespoons\u00a0fresh chopped parsley 4\u00a0garlic cloves,\u00a0minced 1\u00a0head of garlic roughly peeled and cut in half horizontally\u00a0through the middle crosswise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":137,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[2],"tags":[7],"class_list":["post-136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-dinner"],"_links":{"self":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=136"}],"version-history":[{"count":1,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts\/136\/revisions"}],"predecessor-version":[{"id":138,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/posts\/136\/revisions\/138"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=\/wp\/v2\/media\/137"}],"wp:attachment":[{"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ngfamily.freeddns.org\/ngwp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}