A whole chicken rubbed with garlic and thyme butter and roasted until the skin is crisp and the meat juicy. A high-protein centerpiece for a Sunday table.
Ingredients
Instructions
- 1
Take the chicken out of the fridge 30 minutes ahead and pat it very dry inside and out. Preheat the oven to 200 °C.
- 2
Crush the garlic and mix it with the soft butter, salt, pepper, paprika and thyme into a paste.
- 3
Loosen the breast skin with your fingers and spread some of the paste underneath; rub the rest all over the chicken. Tie the legs together.
- 4
Roast breast side up on a rack in a roasting tray for 75-85 minutes, basting once with the pan drippings, until the skin is golden and the juices at the thigh run clear (75 °C inside).
- 5
Rest the chicken loosely covered with foil for 10-15 minutes, then carve and serve.
Nutrition
Per serving
| Calories | 625 kcal |
|---|---|
| Protein | 51 g |
| Carbs | 2 g |
| Fat | 45 g |
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