Juicy Roast Chicken

There's nothing quite like the aroma of a perfectly roasted chicken filling your kitchen. Whether you're cooking for a weeknight dinner or a special meal, this simple recipe delivers juicy, golden-brown results every time.

Ingredients

• 1 whole #18 Peter Timbs Meats Chicken
• 2 sticks of butter, softened
• 1 tsp of olive oil

How to Make It

1. Get your oven ready: Preheat to 180°C (160°C fan-forced).
2. Butter under the skin: Gently slide the softened butter underneath the chicken skin near the neck and across the breast. This keeps the meat tender and adds incredible flavour as it melts during cooking.
3. Oil the outside: Lightly coat the exterior of the chicken with olive oil. This helps the skin crisp up beautifully.
4. Roast to perfection: Place the chicken in the oven and roast until the skin turns a rich, crispy golden brown. The chicken is done when the internal temperature reaches 75°C (check the thickest part of the thigh). Alternatively, pierce the thickest part of the breast with a skewer—if the juices run clear, you're ready to serve.

Pro tip: Let the chicken rest for 5 minutes after removing it from the oven. This helps the juices redistribute, keeping every bite moist and delicious.