Perfect Roast Chicken with Herb Butter
The greatest Sunday lunch. A free-range bird roasted to perfection with a compound butter under the skin.
Ingredients
- 1 whole free-range chicken (about 1.8kg)
- 100g unsalted butter, softened
- 3 garlic cloves, finely grated
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh tarragon, finely chopped
- Zest of 1 lemon
- 1 lemon, halved
- 1 whole garlic bulb, halved horizontally
- Salt and black pepper
Method
- 1
Preheat the oven to 220°C/200°C fan.
- 2
Mix the butter with the grated garlic, thyme, tarragon, lemon zest, and a good pinch of salt.
- 3
Carefully loosen the skin over the chicken breast and push the herb butter underneath, spreading it evenly.
- 4
Season the outside of the chicken generously with salt and pepper.
- 5
Place the lemon halves and garlic bulb in the cavity.
- 6
Roast for 20 minutes, then reduce the heat to 190°C/170°C fan.
- 7
Continue to roast for a further 50–55 minutes, basting halfway through.
- 8
The chicken is cooked when the juices from the thigh run clear. Rest for 15 minutes before carving.
Recipe by
The Richmond Larder
A farm-to-table restaurant celebrating the best of British produce with a modern European touch.
South West London · 8 George Street, Richmond, Surrey TW9