Pan roasted chicken with lemon garlic butter
Servings 4
Ingredients
- 1 free-range chicken approximately 1.5-1.7kg
- 4 tablespoons olive oil
- salt & pepper to taste I used smoked salt
- 6 sprigs fresh thyme
- small handful fresh sage leaves
for the lemon garlic butter
- 150 g butter
- 6 garlic cloves peeled and halved
- juice of 1 lemon
- handful fresh parsley finely chopped
Instructions
- Pre-heat the oven to 200°c.
- To prepare the chicken, cut the backbone out of the chicken using sharp kitchen scissors, to spatchcock the chicken and then carefully cut through the breastbone to produce two halves. (If you are squeamish, ask your butcher to do this bit for you.)
- Heat a skiller or large oven-proof pan over high heat.
- Drizzle the chicken with olive oil then season with salt and pepper.
- Place the chicken, breast and thigh side down in the hot pan and press down with another frying pan or foil-wrapped bricks to allow it to brown sufficiently. When the chicken is golden brown, flip it over and add the fresh herbs to the pan.
- Allow to brown on the other side then place the chicken in the oven and allow to roast for 20-25 minutes until cooked through.
- Remove the cooked chicken from the oven then transfer to a plate and cover with foil to rest.
- Place the skillet on the stove over medium heat. Melt the butter in the pan then add the garlic. Allow to butter to simmer very gently, taking care to not burn it, and allow the garlic to soften and cook.
- When the garlic is cooked, add the lemon juice and parsley and stir through. Add any of the chicken juices that might have accumulated on the plate.
- Serve the chicken with the garlic lemon butter and crusty bread.
