Ingredients
- 1 whole chicken (1.4–1.6 kg)
- 3–4 tbsp Golden Herd Organics Certified Organic Beef Tallow (softened)
- 2 cloves garlic, minced
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 lemon, halved
- Optional: extra fresh herbs for garnish
Method
- Preheat your oven to 220°C (200°C fan).
- Pat the chicken dry with paper towel. This helps the skin get crispy.
- In a small bowl, mix the softened tallow, garlic, sea salt, pepper, thyme and rosemary.
- Rub the tallow mixture all over the chicken, under the skin, over the breast, legs and inside the cavity.
- Place the lemon halves, and any extra herbs, inside the cavity.
- Tie the legs together with kitchen string and tuck the wing tips under.
- Place the chicken breast-side up in a roasting pan or cast-iron skillet.
- Roast at 220°C for 20 minutes to get the skin crispy and golden.
- Reduce the oven to 180°C (160°C fan) and roast for a further 50–55 minutes or until the internal temperature reaches 75°C in the thickest part of the thigh.
- Remove from the oven and let rest for 10–15 minutes before carving.