Herb Crust Chicken
Over a year ago
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Ingredients
- 1 Grated zest and juice of orange
- 2 tbsp. Flat leaf parsley. finely chopped
- 2 tbsp. Tarragon. finely chopped
- 6 tbsp. Clover
- 1 kg whole Chicken
- Seasoning
Accompaniment
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Method
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1
1. In a small bowl, combine the orange zest and juice, parsley, tarragon and the Clover. Loosen the skin of the chicken from the flesh, by easing your fingers or a handle of a spoon under the skin. Rub the herb mixture under the skin of the chicken.
2. Place the chicken in a large dish and cover with cling film. Chill for an hour.
3. Preheat oven to 200°C/ fan 180°C, 400°F, Gas Mark 6,
4. Place the chicken in a deep roasting tin and season the chicken generously with sea salt and black pepper.
5. Cover the chicken loosely with foil and roast in the oven for an hour. Remove the foil and cook for a further 30 minutes. The chicken is fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.
6. Leave the chicken to rest for 10 minutes before carving
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