Spicy herb roast chicken

Basting the bird in butter gives you the juiciest, most tender roast chicken. Herbs such as sage, fennel and dill also work in herb butters.

Serves 4

For the herb butter

½ block (250g) butter, softened

¼ cup chopped parsley

3 Tbsp chopped mint leaves

3 red chillies, deseeded and chopped

2 cloves garlic, chopped

Salt and milled pepper

1 (about 1.3kg) whole chicken, giblets removed

Wilted greens (baby spinach, green beans and mangetout) and lime wedges, for serving

Preheat oven to 200°C.
Combine herb butter ingredients well and divide into 4 portions.
Season chicken, then use your fingers to loosen the skin slightly from the flesh but keep the skin intact.
Rub 1 portion of herb butter under the skin, evenly coating the chicken.
Rub another portion of herb butter over the skin to cover the entire chicken.
Place in a lined deep baking dish and roast for 40-50 minutes or until cooked all the way through.

Melt remaining butter in a pan and use it to baste chicken every 10 minutes while it is roasting.
Toss wilted greens with any leftover melted herb butter.
Serve chicken on a bed of greens with lime wedges.

Compiled by: Lichelle May

Photography: Fresh Living magazine

Also read: Spring chicken dishes for delicious dinners