Easter Sunday is here, and millions of people are likely planning their roast lunches. If you're one of them, and you can't be bothered with lamb, then this roast chicken recipe needs to be in your repertoire. Since I was a teenager, I have been using the same recipe for roast chicken that gets compliments every single time.
It makes the meat tender and juicy, and adds an incredible depth of flavour. Even better, this step is super easy and takes almost no time. It's a rich, indulgent treat that will make your Sunday roast even more special - perfect for Easter Sunday. All you need is butter, herbs and garlic.
You can use whatever herbs you fancy but I like to use some fresh parsley, thyme and rosemary. Dried works too if it's what you have in the cupboard - but make sure your garlic is fresh.
When you combine all the butter, garlic and herbs together and then season it with salt and pepper, you can slide it under the skin of your chicken. As it roasts, the buttery, garlicky deliciousness will infuse into your meat. It makes for a great baste, and an even better pa gravy once your meat is roasting.
If you want to try this method for yourself, you'll need:- Two tablespoons of unsalted butter
- Two cloves of fresh garlic, minced
- One tablespoon of chopped herbs (parsely, sage, rosemary, thyme, oregano or whatever you have
Method:
Combine your herbs and garlic into your butter, then season with salt and pepper.
Using a table spoon, gently separate the skin of your chicken from the meat
Holding the tablespoon facing down to mimic the curve of the chicken breast, gently slide it under the skin and carefully pull the skin off the breast. Do not tear the skin, or remove it entirely - just lift it enough to be able to insert the garlic butter.
Using your hands, or a spoon, put the butter under the skin and then gently massage the chicken so that the butter coats the meat beneath the breast. Work it down and over the legs, and spread any excess on top of the skin of the chicken
Put your chicken in to roast, and once an hour has [assed, baste the chicken every 15 minutes for the remainder of the cooking time with the butter and juices that have come out during cooking.
Let your chicken rest for at least ten minutes before carving and serving.
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