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


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

*This recipe is gluten-free according to industry standards



  • whole chicken 1.5kg
  • oil for drizzling


  • 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


  • 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.

Discover our best roast chicken recipes here...

Chicken and Squash Recipe with Sage and Fregola

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