A juicy, simple roast chicken recipe with fresh herbs, garlic and butter. Just like grandma used to make.
2 hrs | serves 4 | freezer friendly
from the mother. community kitchen
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1 whole chicken
500 mL buttermilk
2 tbsp garlic butter
1 large brown onion
1 lemon
1 cup dry white wine
500g packet gnocchi
Olive oil
Sea salt
At Our Table
- A handful of fresh sage, rosemary or parsley
- Microwave buttered peas
1. Marinate the chicken in buttermilk overnight.
2. Remove from the fridge 20–30 minutes before cooking and preheat the oven to 220°C.
3. Pat the chicken dry. Gently loosen the skin and spread the garlic butter underneath. (If using fresh herbs, mix them into the butter first.) Tuck a couple of lemon slices under the skin.
4. Place the onion in the base of a roasting dish, pour in the white wine, then sit the chicken on top. Place the remaining lemon inside the chicken, drizzle with olive oil and season generously with sea salt.
5. Roast for 10 minutes, then reduce the oven to 180°C and cook for around 30 minutes or until the juices run clear.
6. Rest for 10–15 minutes before carving. Pour the pan juices into a saucepan and whisk with a little flour to make a quick gravy.
7. Serve with your favourite sides
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