Preparation:

1. Bring out the chicken about half an hour before use so it comes to room temperature. Pat the chicken with a kitchen towel so it is dry.

2. Loosen the skin on the breast of the chicken carefully sliding your fingers under the skin or with the back of a spoon.

3. Season the chicken including the cavity with salt and black pepper.

4. Finely chop the herbs (rosemary, sage, thyme and parsley, tarragon, coriander). Add chopped herbs, onions, garlic, and lemon zest to the butter.

5. Rub the herb butter generously around the chicken, under the loosened skin of the bird and all over the cavity. Stuff the cavity with the lemon and orange wedges.

6. Using the fan plus feature, set the oven temperature at 165C and the core temperature at 73C using the food probe. Roast until it reaches the core temperature.

 

Ingredients:

2kg whole chicken

zest of 1 lemon

100 g Butter, room temperature

2 medium oranges

1 lemon

1 big onion, minced

½ garlic head, minced

1 spring rosemary

3 Sage leaves

2 tarragon leaves

1 spring thyme

5 parsley leaves

5 coriander leaves

1 tbsp paprika

1 tbsp chilli flakes

Salt

Black pepper