with Lemon & Garlic Butter
These fresh, easy recipes proves that roasts are for life, not just for winter.
2 tablespoons butter
plus 1/2 teaspoon butter
at room temperature
1 teaspoon garlic, finely chopped
1 tablespoon smoked paprika
2 tablespoons fresh lemon juice
Salt and pepper to taste
2 large onions, thickly sliced
1 whole chicken
1 lemon, cut into 4 wedges (Optional)
1. Make the lemon garlic butter: in a small bowl, using a spoon, mash together 2 tablespoons butter, garlic, paprika, lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
2. Preheat the oven to 180 °C. Using your fingers, gently loosen skin from chicken breast. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. (You may tie chicken legs together and tuck wing tips underneath). Rub the chicken with the remaining 1/2 teaspoon butter and season generously with salt and pepper. On a greased baking tray arrange onions in a single layer and place the chicken on top.
3. Roast the Chicken for 40 – 50 minutes. Transfer the chicken on a chopping board and let the chicken rest for at least 10 minutes. This will make the meat moister and easy to carve.
4. On a baking tray, stir onions together with the pan juices. Carve the chicken; serve with onions and if desired, lemon wedges.
***chef’s tip: if you can’t get smoked paprika. Substitute with regular paprika, briefly roasted in a non-stick frying pan..2 – 3 minutes is enough…