Lemon & Garlic Butter Slow-Roasted Whole Chicken

There is nothing more comforting than the aroma of a whole chicken roasting slowly in the oven. There is nothing more comforting than the aroma of a roast chook. Our Lemon & Garlic Butter Slow-Roasted Whole Chicken recipe takes the classic Sunday roast and elevates it through a “low and slow” method, ensuring the meat remains incredibly succulent while the skin reaches a perfect, golden finish. By using a whole Woods Butchery Chicken, you are benefiting from a bird that hasn’t been plumped with water, meaning you get more meat and a much deeper, authentic flavour.

Butcher’s Tip: When roasting a whole bird, many people struggle with the breast drying out before the legs are cooked. My insider secret is to salt the bird early. If you can, season your chicken with sea salt and leave it uncovered in the fridge for 2 – 4 hours (or even overnight) before cooking. This dry brining process breaks down the muscle proteins, allowing the meat to retain its natural juices during the slow roast. Because our chickens are chemical-free and pasture-raised, they have a natural fat layer under the skin that renders beautifully – you won’t find any of that excess “steam” or shrinkage common with mass-produced poultry.

• Serves: 4-6 people
• Prep time: 20 mins
• Cook time: 1 hour 30 mins

Ingredients

The Roast

• 1 x 1.8kg Woods Butchery Whole Chicken
• 100g unsalted butter, softened
• 2 tbsp extra virgin olive oil
• 1 bunch fresh oregano, leaves picked and finely chopped
• 4 cloves garlic, minced
• 1 tbsp sea salt flakes
• 1 tsp cracked black pepper
• 1 lemon, halved

The Pan Base

• 500g chat potatoes, halved
• 1 bulb of garlic, halved crosswise
• 1 lemon, sliced into rounds
• ½ cup dry white wine (or chicken stock)
• Fresh sprigs of oregano

Method

1. Preparation: Remove the chicken from the fridge 30 minutes before cooking to bring it to room temperature. This ensures an even cook. Preheat your oven to 150°C.
2. The Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped oregano, salt, and pepper.
3. The “Under-Skin” Technique: Gently loosen the skin over the chicken breast with your fingers. Push half of the herb butter under the skin, spreading it evenly over the meat. Rub the remaining butter over the outside of the skin.
4. The Cavity: Place the lemon halves inside the chicken cavity. This provides internal steam and infuses the meat with citrus aromatics from the inside out.
5. Assemble: In a large roasting tray, scatter the chat potatoes, sliced lemons, and the halved garlic bulb. Pour the wine into the bottom of the tray. Place the chicken directly on top of the potatoes.
6. Slow Roast: Place in the oven and roast for 1 hour to 1 hour and 15 minutes. At this lower temperature, the butter gently poaches the breast meat while the leg joints tenderise.
7. The Crisp: Increase the heat to 220°C for the final 15 minutes. This high-heat blast will crisp the skin and caramelise the potatoes in the rendered chicken fat.
8. Resting: Transfer the chicken to a board and rest for at least 15 minutes before carving. This is the difference between a good roast and a great one.

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