Post by @clairebitar

ingredients: for the chicken: 1 whole chicken (approx. 1.5kg) 3 heaped tbsp softened butter 1 whole head of garlic, crushed 2 tsp sweet paprika 2 tsp dried rosemary 2 tsp dried thyme salt & pepper 1 lemon, sliced fresh rosemary & thyme sprigs 2 onions, quartered 2 whole heads of garlic, halved 2 cups liquid chicken stock method: pat your chicken completely dry with paper towel. this helps the skin crisp up beautifully! mix the softened butter, crushed garlic, paprika, dried rosemary, dried thyme, salt and pepper until combined. gently lift the skin of the chicken and massage the garlic butter underneath, then rub the remaining butter all over the outside. stuff the cavity with sliced lemon, fresh rosemary and thyme sprigs 🌿🍋 place the quartered onions and halved garlic heads into a roasting pan, then sit the chicken on top. pour in 2 cups of chicken stock. roast uncovered at 180°C for 45 minutes. remove, baste generously with the pan juices, then return to the oven for another 15 minutes. baste once more and roast for a final 15 minutes, or until cooked through. the thickest part of the thigh should reach at least 75°C. remove the chicken from the pan and allow it to rest for 15 minutes before carving. homemade gravy 🤎 the best part is that we're using all those beautiful pan juices! remove the chicken and place your roasting pan directly onto the stovetop, provided it's stovetop-safe. bring the pan juices to a gentle simmer and allow them to reduce slightly. mix approximately 1 tbsp cornflour with 2 tbsp cold water to make a slurry. gradually whisk it into the pan juices until the gravy reaches your desired consistency. season with salt, pepper and any additional seasoning needed. pour the gravy through a fine sieve to remove the onions, garlic and any solids. and that's it! juicy garlic butter roast chicken with the most delicious homemade gravy. enjoy 🤍