Garlic Butter Thyme Roast Chicken
Garlic Butter
  • 4teaspoons butter softened
  • 2cloves garlic pressed or finely grated
  • 2teaspoons chopped fresh thyme
  • 1teaspoon chopped fresh rosemary
  • 1/4teaspoon each salt and pepper
  • 4teaspoons butter softened
  • 2tablespoons all-purpose flour
  • 1/4cup dry white wine
  • 1cup low salt chicken stock
  • pinch pepper
Roast Chicken
  • 1 whole chicken 1.5 kg
  • 1/4teaspoon each salt and pepper
  • 1 small onion quartered
  • 4 fresh thyme
  • 1 fresh rosemary
  1. Garlic Butter – In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
  2. Roast Chicken – Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
  3. Roast in 190°C oven for 45 minutes, baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 85°C, about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
  4. Gravy – Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
  5. Whisk in stock, bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.