Cook Time 45 minutes per Kg, plus 20 minutes. Open roast in the oven 200C/Gas 6/fan 180C
Total Time 2hours for 2kg bird
A real show stopper of a dinner. Think about making extra butter as it comes in useful for spreading on to fresh bread and toasting in the oven, or loading into baked potatoes and tossing onto steaming veggies.
Serves: Dependant on size of bird you choose; a 2kg bird will feed 4-6 people
1 tablespoon olive oil, (optional if butter remains hard)
Pinch salt & cracked black pepper
Combine together all the ingredients in a mixing bowl, or for quickness use a mini blender.
Sit the bird in a roasting dish. Gently work the skin on the chicken breasts loose by gently pushing a finger or plastic spatula under the skin. Then, with a spatula or cooking syringe, squeeze or push the butter under the skin. Any remaining butter can be rubbed on the outside of the bird.
Pop in the oven to roast.
We love to serve it with hassleback potatoes and steamed greens.
Enjoy x
Recipe courtesy of Stephanie Birkett. @Stephs_fooddiary
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