INGREDIENTS
¼ cup (60g) Clover Mooi River Butter, softened
1 lemon zest and juice
Salt and black pepper
1 Chicken, weighing approximately 2.3kg
1 orange, halved
2 sprigs of lemon thyme
1 sprig of rosemary
2 tbsp (30ml) Clover Mooi River Butter, melted
Method
Preheat the oven to 190°C.
Combine the butter, lemon zest and juice together and season with salt and pepper.
Wipe the chicken all over with toweling paper to dry the skin.
Loosen the area between the skin and breast meat and smear the citrus butter mixture under the skin.
Place the chicken in a roasting pan and season inside the cavity.
Push the orange halves inside the cavity with the herbs.
Brush the chicken all over with melted butter, then season.
Roast the chicken in the centre of the oven for 1½–1¾ hours.
To check that it is cooked, pierce the fattest part of the thigh with a skewer.
When the juices are a pale golden colour, the chicken is cooked.
Rest for 10 minutes before carving.
CLOVER INGREDIENTS USED IN THIS RECIPE
