32 lines
1.5 KiB
JSON
32 lines
1.5 KiB
JSON
{
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"title": "Classic Roast Chicken",
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"tags": [
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"Dinner"
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],
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"servings": "4",
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"prepTime": "15 mins",
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"cookTime": "1 hr 20 mins",
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"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.",
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"ingredients": [
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"1 whole chicken (approx 1.5kg)",
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"60g butter, softened",
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"4 garlic cloves, minced",
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"4 sprigs fresh thyme",
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"2 sprigs fresh rosemary",
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"1 lemon",
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"2 tablespoons olive oil",
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"Salt and black pepper to taste"
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],
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"instructions": [
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"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.",
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"Mix softened butter with garlic, thyme and rosemary leaves, lemon zest, salt and pepper.",
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"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.",
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"Stuff the cavity with the halved lemon and remaining herb sprigs. Tie the legs together with kitchen twine.",
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"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.",
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"Pierce the thickest part of the thigh — juices should run completely clear and internal temperature should reach 75°C / 165°F.",
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"Cover loosely with foil and rest for 15-20 minutes before carving."
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],
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"id": "classic-roast-chicken",
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"updatedAt": "2026-03-12T10:00:00.000Z"
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}
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