It’s the only way I’ve been making roast chicken since I was a teenager, and it always gets compliments
Easter Sunday has arrived, and countless families are no doubt planning their roast dinners. If you’re among them and fancy something other than lamb, this roast chicken recipe deserves a place in your collection.
Since I was a teenager, I’ve relied on the same roast chicken method that earns praise every single time.
It produces tender, succulent meat with remarkable depth of flavour. What’s more, this technique is incredibly simple and requires minimal effort.
It’s a luxurious, sumptuous dish that will elevate your Sunday roast – ideal for Easter Sunday. All that’s required is butter, herbs and garlic.
You can select whichever herbs take your fancy, though I prefer using fresh parsley, thyme and rosemary.
Dried varieties work perfectly well if that’s what’s available in your cupboard – just ensure your garlic is fresh.
Once you’ve combined the butter, garlic and herbs together and seasoned with salt and pepper, you can slip it beneath the chicken’s skin.
During roasting, the buttery, garlicky goodness will permeate your meat.
It creates an excellent baste and an even finer gravy as your meat cooks, reports the Express.
If you’d like to try this technique yourself, you’ll need:
- Two tablespoons of unsalted butter
- Two cloves of fresh garlic, minced
- One tablespoon of chopped herbs (parsley, 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 tablespoon, gently separate the skin 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 the chicken’s skin.
- Put your chicken in the oven to roast, and once an hour has passed, baste it every 15 minutes for the remainder of the cooking time with the butter and juices that have formed during cooking.
- Let your chicken rest for at least 10 minutes before carving and serving.
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