A wonderful, traditional recipe for roasted chicken that is perfectly served with a refreshing lemon sauce. This dish is simple to prepare and will be served in minutes. The best part is that you can make it in advance and reheat it when needed; ideal for busy nights! Serve with the lemon sauce alongside mashed potatoes, boiled egg, or roast vegetables.
Ingredients
▢2 tablespoons olive oil
▢2 tablespoon butter softened
▢1 lemon
▢3-4 cloves garlic minced
▢salt & black pepper to taste
▢1 whole chicken approx 3 lbs
Instructions
1. In a large pot add 1 liter of water with 4 tbsp sea salt flakes or regular salt, bring to a simmer and add the chicken. Stir to dissolve the salt, then simmer for 30 minutes turning over midway through cooking. If your water evaporates add extra cold water to cover the chicken. After 30 minutes remove from the pot and allow to cool slightly before removing all of the skin and excess fat from the chicken. If you are not going to serve the chicken immediately slice it in half lengthways through the breast bone and set aside until needed.
2. Preheat the oven to 180C (350F).
3. Add enough water to cover the chicken in the pot and using a stick blender, blend until foamy. Turn off heat and add lemon juice (or vinegar), rosemary (or fresh thyme), and ground black pepper. Stir well, then add extra cold water if necessary to cover the chicken.
4. Add chicken pieces, breast side down first since they cook faster than the thighs, back to either rack of your oven tray. Drizzle over 1000ml (2 cups) of olive oil until half-covered or until oil is about one inch high around each piece of chicken. Add the lemon honey sauce and 50ml (1.5 tbsp) of balsamic vinegar and toss to evenly coat.
5. Bake for 45 minutes, turning once during cooking to ensure even browning and caramelization. Re-dress with the lemon sauce and serve. Serve with roasted vegetables or mashed potatoes
