Roasted garlic and herb chicken

Ingredients

1.5kg chicken

125g unsalted butter

4 cloves of garlic

1tsp seal salt

1tsp black pepper

Sprig of rosemary

x2 sprig of thyme

1 lemon

4 ice cubes

4 onions

4 carrots

Method

1) Start by taking your chicken out 30 minutes before you want to cook it. 10 minutes before your about to start cooking preheat your oven to 200C/ 390F. Gas Mark 6.

2) Then mince your garlic before adding your garlic to your butter, herbs, salt and pepper, expect 1 sprig of thyme, into a bowl and mix to make a garlic and herb butter.

3) Next rub the butter under the chicken sink being careful not be pierce the skin. Add your chicken to a roasting tray on a bed of quarter onions and batons of carrots. 

4) Add Ice cubes and lemon and a sprig of thyme into the cavity of the chicken. The ice melts and begins to steam the chicken resulting in a nice and juicy chicken.

5) You can now cook your chicken. 10 minutes after the chicken enters the oven reduce the temperature to 180C/ 355F/ Gas Mark 4. The initial heat melts the ice so steam is created and gives you the colour on the skin so it nice and crispy.  

6) The chicken will need 25 minutes for every 500g for example 1.5kg would need 75 minutes plus the initial 10 minutes. If you have a thermometer your chicken should read at least 75C

7) Remove your chicken onto a board and allow to rest for at least 15 minutes. Carving the meat to soon will make all the juice run out and the chicken will end up dry. After at least 15 minutes your now ready to carve and serve.