Roast Chicken with Garlic & Rosemary

Add a new dimension to chicken pieces, chicken breast or a whole roast Chicken.You will need chicken with the skin on as this stuffing goes under the skin next to the meat.

You will need for 4 people:

8 Chicken Thighs, skin on or 1 whole chicken, washed and patted dry
1 tablespoon of chopped fresh Rosemary
1 tablespoon of fresh chopped Parsley
3 Garlic cloves, crushed
2 tablespoons of soft butter (about 30g)
Black Pepper
Lemon Zest
100mls of stock or white wine (apple juice works well too)


Pre-heat oven to 200ºc Combine the herbs, garlic, butter, pepper and lemon zest. Mix through thoroughly to form a butter spread. Ease the skin of the chicken thighs from one side and slip in about a teaspoon of the butter mixture and spread under the skin on top of the flesh, pulling the skin back down again.
With a whole chicken ease all the skin up from one end and spread all butter mixture over the breast.

Pack tightly into an oven dish and pour the stock / wine all over. Pop into hot oven for 10 minutes then turn down to 160ºc and continue cooking.

Thighs will usually take about 20 minutes, Chicken Breasts less, whole Chicken more. Baste with juices to keep top moist and achieve a golden finish. As with all meats, chicken benefits from being taken out of the oven and rested (covered) on a warm plate for 15 minutes.

It wont go cold and will finish cooking and tenderise the meat. This works really well with chicken thighs which can also be easily be cooked on the BBQ.

I deal with Norland "crushed potatoes". Boil your potatoes in salted water, drain, place in oven dish, crush with a fork and dot liberally with butter. Place in oven for butter to melt and infuse potatoes!


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