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.

Spicy herb roast chicken 

Serves 4

Ingredients

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 

Method

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

7. Melt remaining butter in a pan and use it to baste chicken every 10 minutes while it is roasting. 
8. Toss wilted greens with any leftover melted herb butter.
9. 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

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