Simply Roast Chicken

There simply isn't anything more delicious than the smell of a roast chicken in the oven and, to be honest, at Christmas I prefer it to a traditional turkey so this is what will be at the centre of our table. One chicken will feed 4-6 people (depending on appetite and age) so over the festive period I just cook two, (or three) to feed the crowds which looks fantastic sat along the table so you can reach over and dig into your 'groups' little chicken. 


Serves 4-6 people depending on age and appetite


1 medium roast chicken

50g butter, at room temperature

1/2 tsp sea salt

zest of half lemon

small handful of thyme, leaves picked and sprigs discarded

2 garlic cloves, crushed


Preheat the oven to 220oC. Place all the ingredients (apart from the chicken!) in a food processor or bowl and beat together. Push the butter under the skin of the chicken and spread on top of the legs. Place in a medium roasting tray and roast for 30 minutes before turning the oven down to 180oC and cooking for a further hour [Note: when done the legs should easily pull away from the body.] Remove and allow to cool before serving. I save all the juices and use them to cook my vegetables.

Note: shred any leftovers and storing in an airtight container in the refrigerator for 2-3 days.