Roast chicken with lemon and herb butter

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This is my go to recipe for roast chicken – it’s my eldest son’s favourite dinner and he requests it often. He particularly loves the herby butter which I rub under the skin – it keeps the chicken moist and is packed full of flavour.

This is a very simple recipe, all you do is take 75g soft butter and mix it with fresh chopped herbs of your choice – today I went for lemon thyme and rosemary. Season the herby butter with salt and pepper. Gently work your fingers underneath the chicken skin to loosen it, trying not to rip it. Using your hands, work the butter underneath the skin. Rub the remaining butter over the top of the chicken. Pop a few herb sprigs and half a lemon in the cavity and pop in the oven for 1-1/2 hours, depending on the size of your chicken.

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Herby lemon roast chicken, roast potatoes, cauliflower cheese, maple roasted parsnips and carrots, cabbage and Yorkshire puds 🙂

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2 thoughts on “Roast chicken with lemon and herb butter

  1. I love roast chicken too! It’s great because you can have leftovers for sandwiches the next day, AND you can use the chicken bones to make a wonderful homemade broth! This is a great idea to put the butter under the skin. I’ll have to try it!

    Cheers,
    Mae (the wife over at My Wife’s Muffin)

    Liked by 1 person

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