Garlic Tallow Roast Chicken

Recipe by Charlie Redel. Charlie is a home foodie passionate about crafting delicious recipes with high-quality produce. 

Here's what you'll need to make this crispy, delectable roast chicken you'll want to make week after week! 

Garlic Tallow

• 50g unsalted butter (room temperature)
• 50g tallow (solid form, not melted)
• 2 garlic cloves, finely chopped
• 1/4 red onion, finely chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp dried rosemary
• 2 tsp dried parsley
• 1 tsp dried basil
• 1 tsp paprika
• 1 tsp ground white pepper
• 1 tbsp curry powder
• 1 tsp salt

Roast Chicken

• 1 whole chicken (approx. 1.5–2 kg)
• 1 carrot, sliced
• 1 zucchini
• 2 potato’s
• 1 onion, sliced
• 1 cup (200ml) water
• 1 tsp Best of the Bone – Organic Mushroom

Method

1. Preheat & Prep Chicken

• Preheat oven to 200°C / 392°F.
• Clean the chicken: trim off excess fat, remove any cartilage shards or pin feathers.
• Rinse with cold water + lemon or vinegar, then pat dry thoroughly with paper towels.
• Using your fingers or the back of a spoon, gently loosen the skin over the breast and thighs to create pockets for the garlic butter.

2. Make the Garlic Butter

• In a bowl, combine all garlic butter ingredients.
• Mix thoroughly until smooth and fully incorporated.

3. Tallow the Chicken

• Using a spoon or your fingers, push half of the garlic tallow under the skin of the chicken breasts and thighs.
• Rub the remaining tallow all over the outside of the chicken – front, back, and legs.

4. Build the Roasting Base

• Line a roasting tray with the sliced carrot, zucchini, potato, onion, rosemary, and thyme.
• Dissolve 1 tsp of Best of the Bone bone broth in 1 cup water, then pour into the bottom of the tray.
• Place the chicken on top of the vegetables and herbs, breast side up.

5. Roast

• Cover loosely with foil and roast in the preheated oven for 30 minutes.
• Remove foil, baste the chicken with pan juices, and roast for a further 30 minutes, uncovered, until the skin is golden and crisp.
• Check doneness: Insert a thermometer into the thickest part of the thigh — the chicken is done when it reaches 75°C / 165°F internal temperature.

6. Rest & Serve

• Remove the chicken from the oven and let it rest for 10–15 minutes.
• Slice and serve with the pan juices and roasted vegetables.