Ingredients
1 Large chicken, about 1.8kgSmall bunch thyme or rosemary
1 Lemon
For the butter
250g unsalted butter, room temperature
25g or small bunch of tarragon, finely chopped
25g or small bunch of dill, finely chopped
25g or small bunch of parsley, finely chopped
3 tbsps Fresh & Zesty Cornish Sea Salt
Greaseproof paper
Instructions
Preheat oven to 200°C (180°C fan). Put the chicken on a board, halve a zested lemon and put inside the chicken cavity with half of the bunch of thyme or rosemary. Carefully lift the neck flap and separate the skin from the breast meat, gently push in half of the Herb & Lemon butter and spread it as best you can. Rub the remaining butter over the skin of the chicken. Transfer to a large roasting tin.
Roast for about 1hr 30- 1hr 40 minutes until the chicken is cooked. Remove the chicken and smother the remaining herb butter all over whilst still hot. Serve with potatoes and veg of choice.
