Roast chicken is one of the ultimate comfort foods. The caper, tomato and parsley butter is pushed under the skin to make it extra tasty and crispy.


  • 1 x 1.6kg chicken

  • 4 tbsp capers

  • 2 shallots, chopped

  • 150g butter, softened

  • 6 tomatoes, skinned, de-seeded and chopped

  • 2 tbsp parsley, chopped

  • Splash oil

  • Juice of ½ a lemon

  • Salt and pepper

  • Serve with new potatoes and green salad


  • 1.

    Remove the wish bone from the chicken.

  • 2.

    In a bowl, mix the capers, shallots, tomatoes, 100g of the butter and 1 tbsp parsley and season with salt and pepper.

  • 3.

    Loosen the skin from neck end and push some butter mixture onto the breasts.

  • 4.

    Heat oil in a roasting dish in the oven and then put the chicken skin side down so it rests on one of the legs (this is a great way to make sure the legs cook properly but the breast doesn’t dry out).

  • 5.

    Season and roast in oven at 190C for 10 minutes on one side, 10 minutes on the other and then finish on its back for 30 minutes.

  • 6.

    Take out and rest while you make the sauce.

  • 7.

    Melt the rest of the butter in a pan and add the lemon juice.

  • 8.

    Strain the cooking juices from the chicken and add to lemony butter.

  • 9.

    Colour the sauce until golden.

  • 10.

    Carve the chicken and place on a platter.

  • 11.

    Add the remaining parsley to the sauce and pour over the meat.

  • 12.

    Serve with small new potatoes in their skins and a green salad.

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