Herb Roasted Chicken Recipe

1. Remove the chicken from the refrigerator and allow it to come to room temperature. Remove the packaging and pat dry thoroughly.5.7lb2.6kg whole chicken

While the chicken is coming to room temperature

1. Mix the melted butter, olive oil, white wine, and herbs together. Season the mixture with half of the salt and pepper. Set to one side to solidify slightly (it won't go totally solid as the wine and oil keep it runnier)¼ cup butter3 tablespoons olive oil¼ cup white wine1 tablespoon chopped parsley1 tablespoon chopped rosemary1 tablespoon chopped sage1 tablespoon thyme leaves1 tablespoon chopped chives½ teaspoon salt¼ teaspoon black pepper
2. Preheat the oven to 200ºC/390ºF.
3. Use a dessert spoon to loosen the skin of the chicken.
4. Reserve 2 tablespoons of the butter mixture. Spoon the remaining butter mixture under the skin, and then use your hands to distribute it evenly under the skin.
5. Smear the reserved butter over all of the chicken skin and season with the remaining salt and pepper.½ teaspoon salt¼ teaspoon black pepper
6. Place the chopped carrot, celery, and onion in a roasting tin. Pour the stock over the veg and then place the chicken on top.2 chopped carrots2 chopped celery sticks1 chopped onion1½ cups chicken broth
7. Tie the ends of the drumsticks together and transfer the roasting pan to the middle of the oven.
8. Roast for 1 hour.
9. Reduce the oven to 330ºF/165ºC.
10. Roast for a further 25-35 minutes. (Chicken is cooked when the internal temperature is 165ºF/75ºC or when juices run clear when you pierce the thigh.)
11. Rest the roast chicken for 15 minutes – don't cover it.
12. Serve with pan juices. You can squash the veg into the juices and then strain or serve it as is.