Baked Chicken Kiev For an Easy Roast Chicken Recipe

Roast chicken with kiev butter

  • serves 4
  • Easy

Smother a whole chicken in garlicky, lemony butter and roast for an easy, flavour-packed family meal

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*This recipe is gluten-free according to industry standards

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Ingredients

  • whole chicken 1.5kg
  • oil for drizzling

KIEV BUTTER

  • unsalted butter 150g, softened
  • garlic 5 cloves, crushed
  • flat-leaf parsley ½ a small bunch
  • lemon ½, juiced
  • black peppercorns ground to make ¼ tsp

Method

  • Step 1

    Put all of the ingredients for the butter into a food processor with some salt and whizz until smooth.

  • Step 2

    Use your hands to make a pocket for the butter by gently prying the skin away from the meat, starting from the neck end. Push the butter underneath the skin in a thick, even layer. Generously season the outside of the chicken and drizzle with a little oil. Leave covered at room temperature for 30 minutes.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Put the chicken into a roasting tin and cook for 1 hour 15 minutes, basting twice during cooking, or until the juices run clear when pierced at the thickest point. Move onto a plate and cover with foil. Rest for 20 minutes then serve with the resting juices and butter.

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Nutritional Information

  • Kcals 669
  • Fat 52.8g
  • Saturates 25.6g
  • Carbs 1.1g
  • Sugars 0.4g
  • Fibre 0.6g
  • Protein 46.9g
  • Salt 0.4g
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