Recipe by : Dana's Project
INGREDIENTS
- minced garlic and chopped garlic cloves
- grass fed butter melted
- cold pressed extra virgin olive oil
- juice of half a lemon and another half lemon peeled
- fresh rosemary and parsley
- a whole chicken
PREPARATION
Preheat the oven to 180 Celcius.
Wash and pat your chicken dry. Combine olive oil, melted butter, lemon juice together in a mixing bowl.
Rub the mixture all over the chicken and also inside of it. Season the chicken in- and outside with salt, pepper, and freshly chopped parsley generously. Lastly, rub the chicken with minced garlic and stuff the remaining chopped garlic inside the chicken along with fresh rosemary and lemon.
Place the chicken in a bag and poke tiny holes into the bag with toothpicks. Roast for 50 minutes at least until golden and crispy before removing it from the bag.
KITCHEN EQUIPMENT
- chicken roasting bag
- mixing bowl
COACHES CORNER
1. We often bake this chicken for an hour before turning the heat a little higher and roasting it until the skin is perfectly golden and crispy. After an hour and 15 minutes maximum we remove it from the bag, separate it from the juices and let it cool before we slice it.
2. We love to keep the juice as chicken broth replacement for soups and sauces.
3. For an extra boost of flavor try adding a little white wine into the oil mixture!
