Roast chicken with herb butter

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  • Ready in: 1 Hour 45 Mins
  • Serves: 4
  • Complexity: easy
  • Origin: Main Courses
Roast chicken with herb butter


  • 1 chicken about 1.5-1.8 kg
  • 1 red onion, cut into quarters
  • 4 tblsp white wine
  • Herb butter:
  • 85g butter at room temperature
  • 3 tblsp finely chopped parsley
  • 1 tblsp finely snipped chives
  • 1 tsp finely chopped thyme
  • 1 tsp lemon juice
  • Salt and pepper


  1. Preheat the oven to gas mark6/400ºF/200ºC/190ºfan oven.

    Use a fresh chicken and make sure it’s dry before cooking so that the skin crisps and browns. Remove the pieces of white fat on both sides of the opening. There’s no need to wash the chicken but you can wipe it with kitchen paper.

    If it’s too awkward to chop the herbs, cut them with a scissors. Put the butter into a bowl and beat until soft. Add in the herbs, lemon juice, a small pinch of salt and some black pepper. Mix well together. Put two sections of the onion into the cavity of the bird and the remaining two in the roasting tin. Put the chicken on the rack in the tin and spread with the herb butter. Spoon the wine into the tin. Turn the chicken upside down and roast for 20 minutes. Then turn it beast side up and baste with the buttery juices. Cook for another 55-70 minutes or until the juices run clear when the flesh is pierced with a knife between the body and leg.

    Wrap the chicken in tinfoil and leave to relax while you make the gravy. Tilt the roasting tin so that the juices settle in one corner, then spoon off the fat. Put the tin onto the hob, on a medium heat. Sprinkle 2 tblsp flour over the juices and whisk until mixed and slightly brown. Pour in 300ml hot stock, whisking all the time. Simmer for a minute or two until thick and smooth.

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