Naomi Sherman's perfect roast chicken
serves
4
“I don’t oil or butter the bird to start with. I find the skin gets lovely and browned without it as the natural fats are rendered, then crisps right up once the butter is added towards the end," says Naomi Sherman. This recipe is an edited extract from Edible Heirlooms by Naomi Sherman (from naomishermanfoodcreative.com).
Ingredients (6)
- 1 chicken, giblets removed
- 1 lemon
- 1 handful fresh herbs (I use sage, thyme and rosemary)
- 3 onions, cut into 1cm-thick slices
- 5 garlic cloves
- 60g herbed butter (from the supermarket or make your own)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 180°C. Make a note of the weight of the chicken.
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2.Pierce the lemon all over. Place half the herbs in the chicken’s cavity, add the lemon, then the remaining herbs. The scents and flavours will infuse the chicken and this stuffing also encourages even cooking temperature. The lemon can be replaced with an onion if you prefer.
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3.Spread the onion in an even layer over the base of a roasting dish, scatter the garlic cloves over and sit the chicken on top. Roast for 30 minutes per 500g.
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4.Remove the chicken from the oven and baste it well with the herb butter. Season and return the bird to the oven and roast for a further 15 minutes or until the skin is golden and crisp.
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5.Remove from the oven and leave to rest for 15 minutes to allow the juices to settle before carving.
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