Herb and Garlic Roast Chicken

Recipe Herb And Garlic Roast Chicken


    • 2 2kg whole chickens
    • 1/3 cup Cobram Estate Olive Oil
    • 1/2 cup dry white wine (optional)
    • 1/3 cup lemon juice
    • 1 bunch fresh parsley, chopped
    • 8 garlic cloves, crushed
    • 125g unsalted butter, melted
    • 4 garlic bulbs, roughly peeled, halved
    • 6 fresh whole rosemary sprigs
    • Sea salt flakes and black pepper, to taste

      Serves 8 | Cooking time 1 hour 40 mins


      1. Preheat oven to 200°C (220°C fan-forced). Pat chicken dry with paper towel and place in a large, lightly greased baking tray. Combine olive oil, wine, lemon juice, parsley and crushed garlic. Pour over the chicken, under the skin and inside the cavity. Do the same with the melted butter. Season chicken on the outside and inside the cavity. Place the garlic bulb and rosemary in the chicken’s cavity. Tie legs together with kitchen string.
      2. Roast breast-side up for 1 hour and 15 mins or until juices run clear, basting half way through the cooking time.
      3. Baste again and place under grill at high heat for a further 2-3 mins, until golden.
      4. Remove from the oven, cover with foil and allow to rest for 10 mins. Drizzle any pan juices over chicken before serving.