Butter Basted Roast Chicken
Preheat the oven to 180˚C.
Prepare the herb butter by creaming the butter with the lemon, herbs and One For All Rub.
Using your fingers or an up-side down wooden spoon, carefully lift the skin of the chicken, separating it from the breasts and the legs, taking care not to break the skin.
Next, massage the herb butter all over the breasts and legs under the skin as well as over the skin of the whole bird.
Rub the chicken with 1 tablespoon NoMU Roast Rub.
Place the other tablespoon of Roast Rub into the cavity, along with 2 halved pickling onions, 2 gloves of garlic and 1 sliced lemon.
Pour the olive oil into a casserole dish and place the chicken inside.
Scatter the lemon slices, halved pickling onions and whole garlic cloves around and place in the oven.
Allow to roast for 60 minutes, until cooked through and golden.
To find out whether cooked through, pierce the thickest part of the leg with a skewer and see if the juices run clear.
If the juices are still pink, cook for a further 10 minutes.
Wine suggestions
Tricky - the lemon can kill delicate wines. A well-made Spanish Albarino like the La Fontana from Pazo Baion, with its tartness and citric complexity would be perfect. Locally a bold lemony chenin like De Morgenzon would hit the right notes
Ingredients
1 large free range chicken
2 tbsp NoMU Roast Rub
2 lemons, thickly sliced
6 pickling onions, halved
6 garlic cloves
2 tbsp olive oil
Herb Butter
250g butter
1 small lemon, zest and juice
4 tbsp finely chopped herbs
(tarragon, sage, thyme, parsley or oreganum)
1 tsp NoMU One for All Rub
