Herbs Butter Pot Roast Chicken
 
 
Ingredients
  • 1.5kg free range whole chicken
  • 60g butter
  • bunch of mixed herbs (mainly tarragon, bits of rosemary and thyme)
  • pinch of salt
  • 2 carrots
  • 3 sticks celery
  • 1 big red onion
  • 2 whole garlic
  • 1 whole lemon
  • 1 clove
  • 1 bayleaf
  • 2 sprigs thyme
  • ¼ cup chicken broth
  • extra butter
  • salt & pepper to season
  • olive oil
Instructions
  1. Wash and pat dry chicken. Preheat oven to 200 C
  2. Finely chop herbs and mix with butter with a spoon. Add a pinch of salt.
  3. Lightly, using fingers, rub in the herb butter between the skin and flesh of the chicken, massaging it as well.
  4. Use a fork and poke the lemon all over. Stuff it inside the cavity of the chicken.
  5. Once done, truss the chicken legs and wings (optional).
  6. Roughly chop carrots, celery and onion and lay it at the bottom of the french oven.
  7. Slice the whole garlic horizontally and mix in with the carrots and celery. Using the end of a clove, poke thru a bayleaf and onto a carrot piece Lightly bruise thyme and place it in the pot.
  8. (optional) Heat a pan with olive oil. Colour the skin of the chicken by slightly pan frying it. If you skip this step, you probably need to let it cook longer (for the colour) once you remove the lid in the oven.
  9. Place the chicken into the pot and add in chicken broth. (I was told not to dry cook in a LC pot? So I guess adding some broth also makes the chicken more moist)
  10. Cover the lid and let it roast in the oven for 15 mins. Then reduce the heat to 180 C and roast another 50 mins. Remove the lid, crank the temperature up to 220 C, roast for another 10 minutes.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/pot-roast-with-le-creuset/

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