Oven roasted butter chicken with potatoes and garlic recipe
Oven Roasted Butter Chicken with Potatoes and Garlic recipe
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Ingredients
| 1.6 kg | chicken, free-range |
| 200 g | butter, at room temperature |
| 3 tsp | thyme, dried |
| 1 ½ tbsp | salt flakes, plus extra |
| some | black pepper, cracked |
| 6 | potatoes, waxy, scrubbed and cut in half |
| 3 bulb(s) | garlic, cloves broken up and bruised with the back of a knife |
| 5 sprig(s) | thyme |
| 30 ml | olive oil, extra virgin |
Instructions
Wash and dry chicken inside and out and separate the skin gently from the breast area. Season the chicken with salt and pepper inside and out.
Mix butter, 1 tbsp salt and thyme and press a third under the chickenskin onto the breast meat. Fill cavity with the rest and tie the drumsticks together with kitchen string.
Place chicken in a casserole or backing tray (choose one that will fit the chicken and veggies snugly) with the potatoes and garlic and fresh thyme sprigs around the edges.
Drizzle with olive oil.
Bake in oven (160ºC fan-forced) for about 2 hours, basting at 20-minutes intervals, until chicken is cooked.
Remove and allow to rest, lightly covered, for 5-10 minutes before serving with roast potatoes and garlic.
Tips:
•Substitute dried thyme with fresh dill or herbs of your choice
•Season/sprinkle chicken with dried, crushed chillies
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Oven roasted butter chicken with potatoes and garlic recipe
Recipe type: xarchivex
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