There’s something so deliciously comforting about the smell of a roast chicken filling the house. Wonderfully herby and butter this one is sure to satisfy your hungry masses served up with my Platter of Roast Vegetables.


  • 1 whole organic or free-range chicken

  • 100g butter, room temperature

  • 2 cloves garlic, chopped

  • 4 Tbsp fresh herbs, chopped (thyme, rosemary, tarragon, parsley and chives all work well)

  • 2 tsp salt

  • 1 lemon, zested


  • 1.

    Pre-heat oven to 180’C

  • 2.

    Mix together the butter, herbs, garlic, lemon zest and salt in a bowl

  • 3.

    Pat the chicken dry with a paper towel

  • 4.

    Using your fingers, gently separate the skin from the breast meat and smear the herby butter all over the meat. Smear some over the outside of the chicken, including the legs and wings

  • 5.

    Place the lemon that you’ve just zested in the cavity of the chicken

  • 6.

    Roast, uncovered, until cooked through or until juices run clear when chicken thigh is pierced with a skewer (approx 60-90 minutes depending on the weight of your chicken) and the skin is crisp and golden. Stand, covered, for 10 minutes

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