Here's our ultimate roast chicken recipe, that's guaranteed to go down well at your family feast. Stuffing the garlic butter underneath the skin ensures that this chicken is extra succulent and flavourful. Serve alongside a generous dollop of the herby mayo.
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Here's how you do it
Preheat the oven to 200°C. Leave the chicken out of the fridge for 30 minutes before cooking.
Mash together the soft butter with the garlic, thyme and zest of the lemon. Season generously with salt and pepper.
Work the garlic butter under the skin of the breasts of the chicken - careful not to break the skin, but gently prise it away from the meat with your fingers whilst adding the butter. Rub any excess butter over the rest of the chicken.
Squeeze the lemon over the chicken, then put the lemon halves into the cavity of the chicken. Pour olive oil over the skin and season with salt and pepper. Also season inside the cavity of the chicken.
Place the chicken on a baking tray and roast for 1 hour and 20 minutes. Once it has cooked, remove from the oven and transfer to a carving board. Cover with tin foil and leave to rest for 20 minutes before carving and serving.
Prepare the herby mayo by putting the egg yolks, mustard, vinegar and a pinch of salt in a bowl. Whisk for a minute to combine well, then very slowly trickle in the oils, whilst whisking continuously. Finely chop the herbs and stir through the mayonnaise. Taste and season with salt and pepper. Serve along side the roasted chicken, with a crisp green salad and some buttery potatoes.