Roast Chicken with Creme Fraiche and Herbs
Servings: 4
Ingredients
- 300 ml creme fraiche have extra on standby
- 1 Whole Chicken roughly 1.3kg
- 4 Garlic cloves thinly sliced
- a few springs of fresh thyme
- 1 shallot thinly sliced - or red onion
- bunch of fresh parsley leaves removed abd chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C
- In a bowl, mix the creme fraiche, garlic, shallot, thyme and parsley.
- Season with salt and pepper
- Spoon half the mixture inside the cavity of the chicken and truss the chicken securely with kicthen twine.
- Rub the remaining mixture all over the chicken, be sure to rub under the wings and thighs
- Season lightly with salt and place in a roasting pan
- Roast the chicken, roughly 1 hour - but check if the juices run clear.
- Be sure to check halfway through and add a spoon or two of water if the bottom is drying out
- Once cooked, leave to rest for 15 minutes before serving
Notes
I mention having some extra creme fraiche on standby, but I just cannot help myself and need to have a spoonful... the joys and the privileges of being the house chef