Truffle Butter Crispy Roast Chicken With Lemon & Garlic
Truffle Butter Crispy Roast Chicken </br> INSTRUCTIONS </br> 1 whole organic chicken at room temperature (1.5 kg)</br> 1 lemon (wax free), punctured a few times with a knife</br> 4 cloves smashed garlic</br> Big pinch himalayan/sea salt</br> 25 grams Pepe Saya truffle butter (or unsalted butter)</br> 8 sprigs fresh thyme </br> </br> INSTRUCTIONS:</br> Preheat oven to 350 F degrees (convection). </br> Place your chicken on a rack or roasting tray, and delicately but firmly peel the skin away from the breast by pushing your fingers in between them, creating a gap. </br> Stuff the gap between the skin and flesh with chunks of the butter. </br> Shove the garlic, half the thyme, and finally the whole lemon into the cavity of the chicken, and tie the legs up with some kitchen twine. </br> Sprinkle generously with salt, and then place in the oven.</br> Roast for 1.5 hours, basting every 30 minutes, or until the juices run clear (you can also confirm that it is cooked through by testing the internal temperature with a kitchen thermometer if you have one).</br> Turn the oven to broil, and cook for another 5 minutes to crisp the skin up, paying careful attention not to burn the chicken. </br> Remove from the oven, rest for 10 minutes, carve and serve.
Recipe Intro From feedfeed