butter stuffed chicken & veg

This is a flavorful one pan wonder that is packed with goodness and is perfect for a family feast! The butter and herb stuffing makes for beautifully juicy and tender meat and the veggies are roasted to perfection. I served a lemon beurre blanc sauce on the side with couscous but for a healthier alternative, serve the chicken with brown rice and lemon butter or no sauce at all.
Root vegetables are perfect here as everything is ready simultaneously, saving precious time, which, for the everyday parent, is crucial.
As alternatives think of halved beetroot, thick cuts of sweet potato & butternut or whole, peeled baby potatoes and fat cloves of garlic.

ingredients | serves 4-6 | easy
1 whole chicken, flattened (butterfly / spatchcock)
2 red onions, peeled & roughly chopped
4 large carrots, peeled & roughly chopped
4 potatoes, quartered
3 rosemary sprigs
olive oil
for the chicken rub
1T paprika
1t dried oregano
1/2t dried mustard
1/2t cayenne pepper
1/2t fine salt
1/2t black pepper
for the butter compound
80g salted butter, room temperature
2 garlic cloves, minced
handful parsley, finely chopped
4 thyme sprigs, leaves only
zest of 1 lemon
juice of half lemon
black pepper

how to
Mix all of the rub ingredients together. Drizzle the chicken with olive oil and rub the spice into the skin using your hands. Cover with clingfilm and leave to marinade in the fridge for a minimum of half hour.
For the butter compound – mix all the ingredients together and mix well using a fork.
Preheat the oven to 190 degrees C.
Using a spoon, carefully lift the skin of the chicken and stuff the butter between the skin & meat, using your fingers. Continue until you have covered most of the meat and used all of the butter compound.
Place the rosemary sprigs in a large oven proof dish and place the chicken on top.
In a large dish, drizzle the vegetables with olive oil and season with salt & black pepper. Arrange the veggies around the chicken.
Place the tray into the oven and roast for 50 – 60 minutes.
Carefully remove the tray from the oven and leave to rest for ten minutes before serving.

From my kitchen to yours, with love x



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