Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Black Garlic & Herb Butter Roast Chicken
Here’s an alternative to a traditional roast, all prepped in 5 minutes which need not wait for the weekend. Served with a simple salad it’s a minimal effort meal all cooked in one pan. Black garlic is aged garlic and it has a slightly sweeter, richer taste. It’s available in all supermarkets now but feel free to replace the black garlic cloves with an extra fresh clove. For the herb butter I used rosemary and parsley which was then smeared all over the bird and under the skin but use whatever herbs you have to hand. Knock up a salad and spoon over the juices from the pan.
Prep: 5 minutes
Cooking: 90 minutes
Total: 95 minutes
1 x 1.5kg chicken
3-4 black garlic cloves
2 fresh garlic cloves
1 1/2 tbsp butter
1 tbsp olive oil
2 tbsp chopped herbs – I used rosemary and parsley
1 lemon halved
1 onion cut into 3 disks
500g potatoes cut into 5cm chunks
Extra herbs for the cavity & to finish
Heat the oven to 200 fan.
Finely chop the black garlic & fresh garlic cloves. Combine them with the butter, olive oil & herbs.
Sit the chicken on the onion disks. From the neck gently lift the skin away from the breast using your hand or a spoon. Push in 1/2 the butter mixture. Season all over. Smear the remaining butter over the bird.
Insert some herbs and the halved lemons into the cavity.
Roast for 40 minutes.
Simmer the potatoes for 8 minutes. No need to peel them. Drain and shake and add them to the roasting tray with the chicken. Add sprigs of rosemary season and drizzle with olive oil. Return to the oven for 50 minutes.
Finish with extra fresh herbs and serve with a side salad and the juices from the pan.