Butter Roast Chicken

This warming one pan dish is ideal for Friday night hosting – a smooth butter roast chicken with a creamy marinade. This recipe is easy to prepare before your guests arrive, and with a short cooking time and minimal washing up, it could be one of your new favourites.

The other thing we absolutely love about this is that the leftover chicken juices and sauce from the pan get whizzed up to make a delicious silky smooth sauce for pouring on top of the dish when serving. You can see a video of this being prepared at the bottom of this page.

INGREDIENTS:

  • 1 Sutton Hoo whole chicken

  • 4 tbs Greek yogurt

  • 2 tsp turmeric

  • 2 tbs ground cumin

  • 1 tbs chilli powder

  • 1 tbs ginger & garlic paste

  • 1 lemon – ½ juiced

  • 1 whole head of garlic

  • 1 white onion

  • 1 red onion

  • 1 400g can of tinned chopped tomatoes

  • 2 tbs salted butter

  • 135ml of double cream

  • Splash of Olive oil

Method:

  1. Begin by spatchcocking your chicken - see this page for help on how to do this

  2. In a bowl combine the yogurt, ginger and garlic paste, spices, the juice of half the lemon (the rest is for serving later) and a big glug of olive oil

  3. Separately, quarter your onions and cut the lid of the garlic

  4. In a roasting tray large enough for your spatchcocked chicken, throw in the onion and garlic, tinned tomatoes and cream and a tsp of ground cumin

  5. Place the chicken on top and then massage in the marinade

  6. Pre heat oven to 200C/180C fan/gas 6 and cook for 35-40 mins

  7. When nice and charred remove the chicken from pan and allow to rest for 15 mins

  8. Meanwhile, make sure to remove the onion and garlic from their skins, discard the skins and then pour all the leftover ingredients from the roasting tray into a blender and 2 tablespoons of butter and whizz up into a smooth sauce

  9. Pour over roasted chicken and finish with coriander, salt and a squeeze of lemon

  10. Serve with fresh green salad, rice or naan and raita

Top Tip: If you have time you could leave the chicken marinating overnight for even more flavour

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A celebratory citrus roast chicken with an apricot sourdough stuffing

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Roast chicken with tarragon and caramelised onion cassoulet