I love roast chicken – it is my ‘go to’ meal, I never tire of it. When I want a really special roast chicken, I make up an herby, garlic butter to push under the skin and smear over the bird before roasting. Then I either roast as usual, depending on the size of the bird, or put it in my slow cooker for a few hours. The aroma alone is worth making this for!
- spring of fresh thyme
- spring of fresh rosemary
- 1 clove of garlic
- grated rind of a lemon (save the lemon for cooking)
- pinch of salt and pepper
- 4 tbsp of butter
- glug of olive oil (just enough to loosen the mixture a bit)
- Whiz all the ingredients in a bullet or small processor. Wipe the chicken dry and carefully loosen the skin across the breasts and legs. Push the butter mixture under the skin as evenly as possible. Smear the remainder all over the bird. Pierce the lemon and push into the cavity.
- Roast according to the directions and size of bird (usually about 1½hrs in a moderate oven) or place in a slow cooker and cook on low for about 3 hrs, then turn to high for final 30-60 minutes (depending on your cooker).