Roast Chicken FF Style (People Afraid of Butter Look Away Now)

Usually I'd have roast chicken with roast vegetables but it's just too hot, so I made a salad with tomato, bocconcini, rocket, basil, blanched red onions, olive oil and white wine vinegar.

Roast chicken is one of my favourite meals. I find it easy, economical and intensely comforting. Plus there's not much washing up if you line your roasting tin with aluminium foil and baking paper like I do. I only use free range chickens and you should too. Battery hens and eggs are the Devil's Work.

Some people are afraid to cook with butter. I'm not one of them. I think shoving butter between the skin and flesh with herbs is the Key to a nice roast chook. Try it. You'll see. Don't be sqeamish.

I use whatever herbs the FF garden has produced: in this case mint, Italian parsley and rosemary. I put herbs and butter and garlic cloves inside the cavity if I can't be bothered making stuffing.


Just wash and pat dry your chook, coat it in butter and put butter between the skin and breast with fresh herbs. I use a lot of salt and pepper. You should too. Cook in a 200 degree oven for 20 minutes per 500g plus 30 minutes. You won't be sorry.