Try this twist on a roast chicken, then check out our easy roast chicken and chicken kiev.


  • 1.5kg whole chicken
  • for drizzling oil


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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating