Roast Chicken with Lemon Myrtle or Moroccan Seasoning

Method

Tap a step when it's done.

1. 1Preheat oven to 220°C/200°C fan forced.
2. 2Combine softened butter with your choice of either lemon myrtle or Moroccan seasoning. Season with salt and pepper. Mix until seasoning is evenly distributed throughout butter. Set aside.
3. 3Trim chicken of any excess fat. Carefully run fingers under the skin to loosen it from the meat. Gently spread seasoned butter under the chicken skin, with your fingers, saving about 20g of the butter. Melt the 20g o butter remaining. Place chicken on a baking tray. Brush melted butter all over the chicken skin,
4. 4Cook for about 70 - 80 minutes or until juices run clear when chicken is pierced with a skewer, basting occasionally with pan juices. If the thighs and legs are cooked well before the breast, tuck them underneath to slow the cooking of them.
5. 5Before serving, garnish with lemon thyme.
6. 6Serve with your choice of vegetables and jus or gravy.
7. 7Picture shows roast chicken with lemon myrtle, roast potatoes and honeyed baby carrots. Although not shown in the picture, we also had baby peas and chicken jus.