As I suspect you know by now, I’m a fan of butterflied chicken and one pot wonders!
Normally cooking the chicken this way speeds up the cooking process but this time I cover it and cook it for longer which really helps develop the flavour. By throwing the carrots in your veggies are cooked at the same time and to be honest I do baked or jacket potatoes at the same time too while the oven is on.
As you can see in the photo, I throw the removed spine into the pan to roast too as all of the bones go into the stock pot afterwards to make a heavenly garlicky herby stock, perfect for soup or I used this stock for a mushroom risotto to add loads of flavour.
This chicken is lovely cold too so any leftovers are great for sandwiches, wraps and salads. You can also make this chicken ahead of time, I have popped the butter under the skin and left the chicken in the fridge over night before cooking and the taste was possibly even more amazing!
1.4 kg chicken
120g butter, softened at room temperature
20g parsley leaves and young fresh stalks
20g basil leaves
3 large garlic cloves, peeled
salt and pepper
1kg carrots, peeled and cut in half or thirds
Preheat the oven to 190 degrees Centigrade.
Take the chicken and flip it onto its front to let you access the back. With poultry shears, cut up either side of the spine to remove it and giblets if attached. Lay the spine in your roasting tin and flip he chicken over again, breast side up. Squish down on the breasts to flatten them and then run your finger under the skin of the breasts, thighs and legs to make a space to squeeze the butter in to.
Using a food processor, process the butter, parsley, garlic, salt and pepper until creamed and well combined.
Using your hands, take small amounts, around a table spoon at a time, of the butter and gently insert under the skin, then massage down to cover all of the chicken, continue until most of the butter has been used.
With the remainder, rub all over the outside of the chicken.
Add the carrots to the pan and then top with the prepared chicken.
Cover well with foil.
Pop into the oven and bake for one hour.
After 1 hour, remove the foil and baste, bake for a further 40-45 minutes, basting regularly.
Once fully cooked and golden, remove from the oven and allow to rest for 10minutes.