HERB BUTTER & LEMON STUFFED CHICKEN

Stuffing butter and herbs underneath the chicken skin is a great way to infuse the meat with extra flavour. It’ll also help keep the chicken breasts lovely and juicy. 

This recipe has been created using a Waitoa Free Range chicken. They have kindly sponsored this post. 

Serves 5-6

INGREDIENTS

1.5kg whole Waitoa chicken
75 grams butter, softened
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme, plus 4 sprigs
2 teaspoons chopped fresh tarragon
1 clove garlic, finely grated
½ teaspoon cracked pepper
½ teaspoon sea salt
2 lemons

METHOD

Heat oven to 190ºC. 

Cut 1 lemon into 6 slices and the other lemon in half. Put the lemon slices in the base of a shallow sided casserole dish or pan, then put the chicken on top. Place the 2 lemon halves into the cavity of the chicken and tie the legs together with cooking string. Place the extra thyme sprigs around the chicken. 

In a small bowl, mix together butter, herbs, garlic, pepper and salt. Carefully push your fingers between the skin and the breast meat of the chicken to create a pocket, do the same with the tops of the legs. Spoon ¾ of the herb butter under the skin and spread it out evenly. Smear the remaining butter over the outside of the bird. 

Bake chicken for 75 minutes or juices run clear.