The ultimate herb butter roast chicken served with golden parmesan carrots
A roast worthy of any festive gathering. The butter ensures a succulent result.
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Cooking tools:
- Roasting pan
- Butcher's twine
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Aluminum foil
- Measuring cup
- Measuring spoon
- Oven
- Plate
Ingredients
- ¼ cup (60g) butter, softened
- 1 Tbsp (15ml) chopped rosemary
- 1 Tbsp (15ml) chopped thyme
- 2 Tbsp (30ml) chopped parsley
- 4 cloves garlic, minced
- Juice & zest of 1 lemon
- Salt
- ground black pepper
- 1 x whole bird
- 4 thin slices of lemon
- Small handful of herb sprigs (rosemary, thyme and parsley)
- 4 garlic cloves
- ½ cup (125ml) chicken stock
- 4 Tbsp (60ml) olive oil
- 2 tsp (10ml) chopped thyme
- 2 cloves garlic, minced
- 1kg baby carrots, washed, peeled and trimmed
- ½ cup (125ml) grated parmesan
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