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French · Main
Roast Chicken with Herb Butter and Lemon
Butter laced with tarragon, parsley, thyme and lemon zest goes under the skin, which bastes the breast from the inside and keeps it juicy. A simple, reliable Sunday bird.
- YieldServes 4 to 6
- Hands-on25 min
- Total2 h 5 min
- Difficulty
Ingredients
Herb butter
- 45 gunsalted butter, softened
- 1 tbsptarragon, finely chopped
- 1 tbspflat-leaf parsley, finely chopped
- 1 tbspthyme leaves, chopped
- 1 clovegarlic, crushed
- 1lemon, half zested and juiced; the squeezed half goes in the cavity
Chicken
- 1.8 kgwhole chicken
- 1 tbspolive oil
- to tastesalt and black pepper
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