{
  "title": "Classic Roast Chicken",
  "tags": [
    "Dinner"
  ],
  "servings": "4",
  "prepTime": "15 mins",
  "cookTime": "1 hr 20 mins",
  "description": "The crown jewel of Sunday dinners. Crispy golden skin, juicy meat, and drippings that make the whole house smell incredible. Master her and you master everything.",
  "ingredients": [
    "1 whole chicken (approx 1.5kg)",
    "60g butter, softened",
    "4 garlic cloves, minced",
    "4 sprigs fresh thyme",
    "2 sprigs fresh rosemary",
    "1 lemon",
    "2 tablespoons olive oil",
    "Salt and black pepper to taste"
  ],
  "instructions": [
    "Take chicken out of the fridge 30 minutes before cooking. Preheat oven to 200°C / 400°F. Pat the chicken completely dry with paper towels.",
    "Mix softened butter with garlic, thyme and rosemary leaves, lemon zest, salt and pepper.",
    "Gently loosen the skin over the breast and push butter rub underneath. Rub remaining butter all over the outside. Drizzle with olive oil and season generously.",
    "Stuff the cavity with the halved lemon and remaining herb sprigs. Tie the legs together with kitchen twine.",
    "Place breast-side up in a roasting tin. Roast for 20 minutes per 500g plus an extra 20 minutes, basting with pan juices halfway through.",
    "Pierce the thickest part of the thigh — juices should run completely clear and internal temperature should reach 75°C / 165°F.",
    "Cover loosely with foil and rest for 15-20 minutes before carving."
  ],
  "id": "classic-roast-chicken",
  "updatedAt": "2026-03-12T10:00:00.000Z"
}