Roast chicken with garlic, chilli & parsley

Name: Roast chicken with garlic, chilli & parsley
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 40 g butter, softened; 1 clove/s garlic, grated to a purée; ½ red chilli, deseeded, flesh finely chopped; Few sprigs flat leaf parsley, leaves finely chopped to make ½ tbsp; whole large chicken

Diana Henry's recipe is perfect for sharing. You can roast the chicken without the flavoured butter – just rub plain butter on the skin before cooking. Serve alongside a fragrant focaccia and Caesar salad.

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Serves6
CourseMain meal
Prepare20 mins
Cook1 hr 30 mins
Total time1 hr 50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

40g butter, softened
1 clove/s garlic, grated to a purée
½ red chilli, deseeded, flesh finely chopped
Few sprigs flat leaf parsley, leaves finely chopped to make ½ tbsp
whole large chicken

Mix 35g butter with the garlic, chilli and parsley. Using a mini food processor, a fork or a mortar and pestle, process, mash or pound until combined. Season with freshly ground black pepper.
Reduce the oven temperature to 200ºC, gas mark 6. Trim any excess skin around the entrance to the cavity of the chicken. Carefully lift the skin over the breast without tearing it – you need to slip your fingers in between the skin and flesh. Push your fingers a little further, if possible, so you can partially lift the skin over the legs as well.
Push the flavoured butter into the space between the skin and the flesh. Using your hand on the outside of the bird – the skin – smooth out the butter so you push it further and flatten it. Rub the remaining 5g butter over the skin, then season. Place in a roasting tin and cook according to pack instructions, until there is no pink meat and the juices between the body of the bird and the legs run clear. Move to a big plate or leave in the tin.
Serve the chicken with the salad and bread, and some cooking juices spooned over.

Typical values per serving when made using specific products in recipe