Roast Chicken with Brussels Sprouts
Make this roast chicken with Brussels sprouts for your next dinner. With a good helping of butter and fresh herbs, you can't go wrong.
Servings 4 serves
- 150 g butter unsalted
- 1 tbsp sea salt
- 1 tbsp lemon thyme finely chopped
- 1 tbsp tarragon finely chopped
- 1 tbsp sage finely chopped
- 1.5 kg whole chicken rinsed and pat dried
- 1 lemon juiced
- 500 g Brussels sprouts outer darker leaves removed, stems removed and cut in half
Combine the butter, salt and herbs in a bowl. Mix well using a wooden spoon until all the ingredients are incorporated.
Slide your fingers between the chicken skin and flesh to loosen the skin. Take a handful of the herby butter and spread onto the flesh (under the skin) ensuring it is spread quite evenly. Do this for all the chicken, ensuring some is covering the outside of the chicken as well. Sprinkle any leftover herbs over the top of the chicken.
Pour the lemon juice over the chicken and tuck the lemon halves into the cavity. Place the chicken onto a baking tray and cook in the oven for 20 mins.
Reduce the heat to 200 deg C and cook for another 30 mins making sure to baste halfway through. Scatter the brussels sprouts around the chicken and cook for another 30 mins until the chicken is golden.
Allow to rest for 15 mins. before serving.
Serving: 1serve | Calories: 727kcal | Carbohydrates: 15g | Protein: 39g | Fat: 58g | Saturated Fat: 27g