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
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
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Step 1
Put all of the ingredients for the butter into a food processor with some salt and whizz until smooth.
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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.
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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.
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
