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Roast Chicken with Herbs


For 4 servings:

1 whole chicken, cleaned (weight about 1 kg)
100g butter, softened at room temperature
10g to 15g fresh thyme, or tarragon
1 whole lemon, squeezed for juice
2 tbsp olive oil
1-2 tsp sea salt
½ tsp freshly cracked black pepper
1 tsp paprika

Cooking Method

1. Pat chicken dry, rub salt and pepper inside and over and skin of the chicken along with the lemon juice, paprika powder and some chopped thyme.

2. Put the chicken on the roasting rack breast side up and dribble the olive oil and butter over the chicken. Put some thyme sprigs into the chicken and on top of the breast. 

3. Roast at 200°C for 40 mins. At the end of the cooking time, the skin will be crispy and golden brown and the chicken meat will be moist.

Note : If you have a small family and can’t finish one chicken, you can use chicken wings instead.


Recipe by Chef Violet Ooh, Violent Ooh Singapore

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