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Yields6 Servings

 1 2.4 Kg chicken
 2 tbsp Ginger Oil
 200 g butter
 ¾ cup parsley, chopped
 1 tbsp fresh thyme + 4 sprigs
 1 tsp fresh rosemary, chopped
 1 tsp salt
 1 tsp ground pepper
 ½ lemon
 ½ onion
 2 garlic cloves
 ¼ cup olive oil
 salt and pepper

1

Preheat oven or BBQ to 180ºC.

2

Pat the chicken dry with paper towel ensuring the cavity is dried also.
Coat the onion and garlic with some Ginger Oil.

3

Place the butter into the bowl of am electric mixer or food processor and beat until pale and fluffy.

4

Add 1/4 cup of the chopped parsley, 1 tablespoon thyme, rosemary, salt and pepper. Mix well to combine herbs through the butter.

5

Insert your fingers under the skin that covers the breast, gradually easing the skin away without tearing.

6

Add pieces of the herbed butter under the skin until it covers most of the breast. Pull the skin gently forward so that all the meat is covered.

7

Stuff the onion, garlic, lemon and remaining herbs into the cavity of the chicken. Tie the legs together with the parsons nose as firmly as possible. Place the chicken into a baking tray.

8

Rub the whole chicken with Ginger Oil and massage in.

9

Roast the chicken for 1 1/4 to 1 3/4 hours. Every 20 minutes take the chicken out of the oven and baste with the buttery juices in the roasting tray.

10

The chicken is cooked when a thermometer reaches 72ºC or the juices run clear. Leave the chicken rest for 15 minutes before carving.

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Ingredients

 1 2.4 Kg chicken
 2 tbsp Ginger Oil
 200 g butter
 ¾ cup parsley, chopped
 1 tbsp fresh thyme + 4 sprigs
 1 tsp fresh rosemary, chopped
 1 tsp salt
 1 tsp ground pepper
 ½ lemon
 ½ onion
 2 garlic cloves
 ¼ cup olive oil
 salt and pepper

Directions

1

Preheat oven or BBQ to 180ºC.

2

Pat the chicken dry with paper towel ensuring the cavity is dried also.
Coat the onion and garlic with some Ginger Oil.

3

Place the butter into the bowl of am electric mixer or food processor and beat until pale and fluffy.

4

Add 1/4 cup of the chopped parsley, 1 tablespoon thyme, rosemary, salt and pepper. Mix well to combine herbs through the butter.

5

Insert your fingers under the skin that covers the breast, gradually easing the skin away without tearing.

6

Add pieces of the herbed butter under the skin until it covers most of the breast. Pull the skin gently forward so that all the meat is covered.

7

Stuff the onion, garlic, lemon and remaining herbs into the cavity of the chicken. Tie the legs together with the parsons nose as firmly as possible. Place the chicken into a baking tray.

8

Rub the whole chicken with Ginger Oil and massage in.

9

Roast the chicken for 1 1/4 to 1 3/4 hours. Every 20 minutes take the chicken out of the oven and baste with the buttery juices in the roasting tray.

10

The chicken is cooked when a thermometer reaches 72ºC or the juices run clear. Leave the chicken rest for 15 minutes before carving.

Roast Chicken