Chef Cathal Armstrong's Roast Chicken and Gravy

By rubbing the Irish butter, garlic and herbs under the skin of the chicken, it becomes coated with those delicious flavors as it bastes in its own juices. The lemons, rosemary and garlic add aromatic flavor from the inside out, permeating every ounce of the chicken and giving each bite a wonderfully sumptuous quality. Thanks to Chef Cathal Armstrong for this Irish gem.

Serves:  4 - 6
  • 6 tablespoons Kerrygold Pure Irish Unsalted Butter divided
  • 3 garlic cloves, minced
  • 3 tablespoons chopped thyme
  • 1 whole medium-size chicken
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 2 lemons cut in half
  • 1 sprig of rosemary
  • 1 head of garlic cut in half
  • 4 tablespoons all-purpose flour
  • 2 cups chicken stock