Serves 4
3 lb (1.4kg) oven-ready chicken 3 oz (75g) butter
1 tablespoon finely chopped parsley 1 tablespoon finely chopped chives finely grated lemon rind, to taste salt and freshly milled pepper
Wipe chicken and remove giblets. Cream 2 oz (50g) of the butter with the herbs and a little grated lemon rind and season with salt and pepper. Spoon the butter into the body cavity.
Place the chicken resting on one breast in a buttered roasting tin and spread exposed surface with the remaining butter. Roast in an oven heated to 400°F (200°C) or Gas no. 6. After 20 minutes roasting time, turn the bird on its other side and baste. After a further 20 minutes, turn the chicken upright and baste again. Roast for a final 20 minutes a total of 1 hour cooking time. This method of roasting will keep the chicken succulent and juicy. Allow chicken to cool for 10 minutes, then carve. Spoon over the melted butter and herbs from the body cavity and serve at once.