Sunday Roast Chicken Dinner

Sunday's just got full! Chef Jason Parsons shows how to make the perfect roast!


INGREDIENTS

Lemon Thyme Butter Glaze

METHOD

Sunday Roast Chicken Dinner

Whole Roasted Chicken with a Lemon Thyme Butter Glaze

Sumac Fire Roasted Brussel Sprouts

Steam Carrots with Caraway Seed, Mustard Vinaigrette

Honey Swede Mash

Buttered Green Veg – (beans, snap peas, snow peas, asparagus)

Classic Roasted Potatoes

Lemon Thyme Chicken Gravy

STEPS:

  1. In a small bowl mix the melted butter with the thyme leaves, lemon zest, lemon juice, Dijon mustard and sea salt. Set aside but do not allow it to firm back up.
  2. Stuff the chopped garlic, shallot, thyme stems and center pulp from the lemons inside the chicken.
  3. Place the chicken on a wire baking rack onto of a baking tray.
  4. Preheat oven to 375 degrees. Brush the skin of the bird and place in the oven.
  5. Continue to brush the skin every 10 to 15 minutes. If you have a convection fan on your oven, cook with the fan on. This will give you perfectly crispy skin. Cooking time will change depending on the size of the chicken. To be sure use a temperature probe to make sure the internal temp is 165.

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