A proper Sunday-lunch bird, slow-roasted low and slow until the meat falls off the bone, with rosemary, thyme, garlic, lemon and a drizzle of Karoo honey for crisp, golden skin. Serves 4–6.Ingredients
- 1 whole organic Karoo chicken (approx. 1.6-1.8 kg)
- 3 tablespoons olive oil
- 60 grams butter, softened
- 6 garlic cloves, crushed
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 lemon, zested and halved
- 1 tablespoons Karoo honey (or local raw honey)
- 2 teaspoons coarse sea salt
- 1 teaspoons freshly ground black pepper
- 1 teaspoons smoked paprika
- 1 onion, quartered
- 1 small head of garlic, halved crosswise
- 250 milliliters chicken stock or dry white wine
- 4 fresh rosemary and thyme sprigs (for cavity)
Steps- Bring chicken to room temperature: Take 1 whole organic Karoo chicken (approx. 1.6-1.8 kg) out of the fridge at least 45 minutes before cooking. A cold bird straight from the fridge cooks unevenly. Pat the skin completely dry with paper towel, dry skin is crispy skin.
- Preheat the oven: Preheat your oven to 150°C (fan) / 160°C (conventional). Low and slow is the secret to Karoo chicken that falls off the bone.
- Make the herb butter: In a small bowl, mash together 60 grams butter, softened, 6 garlic cloves, crushed, 2 tablespoons fresh rosemary, finely chopped, 2 tablespoons fresh thyme leaves, the zest from 1 lemon, zested and halved, 1 tablespoons Karoo honey (or local raw honey), 2 teaspoons coarse sea salt, 1 teaspoons freshly ground black pepper and 1 teaspoons smoked paprika into a fragrant paste.
- Butter the bird: Gently loosen the skin over the breast and thighs of 1 whole organic Karoo chicken using your fingers. Push about two-thirds of the herb butter under the skin, massaging it evenly across the meat. Rub the remaining butter and 3 tablespoons olive oil all over the outside of the chicken.
- Stuff the cavity: Push both halves of 1 lemon, zested and halved (after zesting), 1 small head of garlic, halved crosswise and 4 fresh rosemary and thyme sprigs (for cavity) into the cavity of the bird. This perfumes the meat from the inside out as it roasts. Tie the legs together with kitchen string for a neat finish.
- Set up the roasting tin: Scatter 1 onion, quartered across the base of a roasting tin, this becomes a natural trivet and flavours the pan juices. Pour 250 milliliters chicken stock or dry white wine around (not over) the chicken. Place the chicken breast-side up on top of the onions.
- Slow roast: Roast uncovered for 105 minutes
- Baste the bird with the pan juices every 30 minutes, this is what builds that golden, lacquered skin. If the skin browns too quickly, tent loosely with foil.
- Crisp the skin: Turn the oven up to 200°C (fan) / 210°C (conventional) for the final 18 minutes to crisp and colour the skin properly. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 75°C, or when the juices run clear.
- Rest the chicken: This step is non-negotiable. Transfer the chicken to a warm platter, tent loosely with foil, and let it rest for 18 minutes. Resting allows the juices to redistribute, skip it and the juices run out onto the board instead of staying in the meat.
- Make a quick pan gravy: While the chicken rests, place the roasting tin over medium heat on the stovetop. Mash the softened onions and garlic into the pan juices, scraping up the browned bits. Simmer for 4 minutes to reduce slightly, then strain into a jug.Taste and adjust seasoning.
- Carve and serve: Carve the chicken at the table for theatre. Serve with the pan gravy, roast vegetables, and something fresh and green. A glass of Klein Karoo Chenin Blanc or a cold Cape red doesn't hurt either.
Tips from experience:
• Karoo chicken is leaner than commercial chicken, that's why low-and-slow works so well. A 200°C blast will dry it out.
• Dry brining overnight makes a huge difference: rub the chicken with 1 tsp salt per 500g the night before and leave uncovered in the fridge. Skin dries out, seasoning penetrates deep.
• Leftovers make excellent chicken sandwiches the next day, or strip the meat for a Karoo chicken pie with leftover gravy as the base.
• Pair with roasted baby potatoes with rosemary, honey-glazed carrots, or creamed spinach for a proper Sunday lunch.
• The pan juices are gold,don't throw away the onions or drippings. Freeze any leftover stock-infused juice for soup later in the week.
Ready to try this wholesome recipe? Off you go!