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    Buttery Roast Chicken

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    Buttery Roast Chicken

    • Nut Free
    • Gluten Free
    • Preparation time: 10 minutes plus chilling
    • Cooking time: 90 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 4


    • 20 g flat leaf parsley
    • ½ x 15g pack chives
    • ½ x 15g pack thyme
    • 40g butter, slightly softened
    • a good squeeze of lemon juice
    • 1 Waitrose Free Range Corn-Fed Chicken, 1.8 kg


    1. Remove the stalks and coarsely chop all the herbs. Mash into the butter with the lemon juice and season. Cover and place in the fridge for a while to lightly firm.
    2. Meanwhile, loosen the skin on the chicken, working your fingers carefully between skin and breast, down to the legs. Push the butter under the skin, massaging well, right down over the flesh of the legs, taking care not to tear the skin. Place in the fridge for an hour.
    3. Preheat the oven to 180C, gas mark 4. Season the chicken inside and out, and roast for about 1 and a half hours, until the chicken is thoroughly cooked and there is no pink meat. Cover the bird with foil, insulate with towels or tea towels and leave to rest for 15 minutes. Serve slices of the roast chicken with its cooking juices.

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