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Chicken With Fresh Herbs And Garlic
A whole chicken can be roasted on a spit on the barbecue. This marinade keeps the flesh moist and delicious and the fresh herbs add summery flavours.
Ingredients
1.75kg/4½lb free-range chicken
Finely grated rind and juice of 1 lemon
1 garlic clove, crushed
30ml/2 tbsp olive oil
2 fresh thyme sprigs
2 fresh sage sprigs
90ml/6 tbsp unsalted butter, softened
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Season the chicken well. Mix the lemon rind and juice, crushed garlic and olive oil together and pour them over the chicken. Leave to marinate in the fridge for at least 2 hours.
2. Place the herbs in the cavity of the bird and smear the butter over the skin. Season well. Cook the chicken on a spit on the barbecue for 1½-1¾ hours, basting with the marinade, until the juices run clear when the thigh is pierced with a skewer. Leave the bird to rest for 15 minutes before carving.
Cook's Tip:- If roasting the chicken in the oven, preheat the oven to 230°C/450°F/Gas 8 and reduce the heat to 190°C/375°F/Gas 5 after 10 minutes. If you are roasting a chicken to serve cold, cooking it in foil helps to keep it succulent - open the foil for the last 20 minutes to brown the skin, then close it as the chicken cools.
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