Butter Roast Chicken
1 whole chicken
1/4 cup Garlic Thyme Salty Flavour
1/2 cup butter
Heat oven to 180℃.
Wash chicken under cold water, then pat dry with paper towel.
Soften butter, then mix with Garlic Thyme Salty Flavour or any
Harvey’s Salty Flavours or Meat Rubs to taste.
Line a roasting tray with baking paper.
Using a sharp knife split the chicken thigh side in half and spread chicken flat on a baking tray.
Using hands rub whole chicken with butter mix, and placebutter coated chicken on tray.
Roast Chicken in oven for approx 40 mins – 60 mins.
Every 10 mins spoon the tray juices over the chicken skin.
Check the chicken after 30 mins by piercing the leg joint and if the liquid runs clear then the chicken is cooked. You are looking for an internal temperature of 82℃.
Cover with foil and allow to rest for 20 mins.
Serve with a squeeze of lemon and your favourite sides.