Mediterranean Roast Chicken

Ingredients

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• 1 whole chicken, approximately 1.5–2 kg, giblets removed
• 1 lemon, halved
• 1 tbsp lemon juice
• 1 tbsp dried sage
• 1 garlic clove, crushed
• 1 onion, peeled
• Finely grated zest of ½ lemon
• 2 tbsp softened butter
• Freshly ground black pepper, to taste

Method

1. Rinse and dry the chicken.
2. Put the onion and lemon halves in the cavity.
3. Mix the lemon zest, lemon juice, butter, sage, black pepper and garlic.
4. Gently loosen the skin over the breast. Rub two-thirds of the herb butter under the skin and the remainder over the chicken.
5. Put the chicken on a rack in a roasting pan. Roast at 180°C for approximately 60–90 minutes, basting occasionally, until both the breast and inner thigh reach 74°C. Do not rely only on clear juices.
6. Rest briefly before carving.