Fridge Friend recipes
Butter and Herb Roasted Chicken recipe
Succulent roast chicken with a crisp, golden skin and rich butter flavour. Simple seasoning and a buttery finish keep the meat juicy and full of flavour.
90 min · Medium · British Jump to method
Ingredients
- 100 g Butter
- 1.5 kg Whole chicken
- 3 cloves Garlic
- 2 tbsp, chopped Parsley
- 1 tsp, chopped Thyme
- to taste Salt
- to taste Black pepper
- 1 Lemon
| Nutrition | Per serving |
|---|---|
| Calories | 568 kcal |
| Protein | 42 g |
| Carbohydrates | 2.5 g |
| Fat | 42 g |
| Saturated fat | 20 g |
| Fibre | 0.4 g |
| Sugar | 0.8 g |
| Sodium | 420 mg |
Why this works
High in protein but also high in saturated fat and likely sodium, so best enjoyed as a substantial main meal rather than an everyday lighter option.
High-quality protein. Chicken provides a generous amount of complete protein, supporting muscle maintenance and satiety.
Saturated fat from butter. The butter contributes a significant amount of saturated fat, which may be less suitable for heart health if eaten frequently.
Garlic, parsley and lemon. These add small amounts of vitamin C, plant compounds and flavour with very few calories, helping reduce the need for excess salt.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Pat the chicken dry and place it in a roasting tin.
- Mash the butter with the garlic, chopped parsley, thyme, salt and black pepper.
- Carefully loosen the skin over the breast and spread some of the butter mixture underneath, then rub the rest all over the bird.
- Place lemon halves inside the cavity if using.
- Roast for 1 hour 15 minutes, or until the juices run clear and the thickest part of the meat is fully cooked.
- Rest for 15 minutes before carving.
Prefer the classic version? Lemon Herb Roast Chicken
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