Rosemary and Orange-butter Roasted Chicken


Preparation time: 15 minutes
Cooking time:
1 hour 30 minutes
Serves 6

a small handful fresh rosemary
grated zest 1 orange
2 garlic cloves, crushed 50g (2oz) butter, softened
1.6kg (3½lb) fresh chicken 3 slices Parma ham or prosciutto

1 Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Strip the leaves from 2 to 3 stems of rosemary and chop the leaves well. Mix with the orange zest and garlic and add to the softened butter. Spread half the butter over the chicken. Place the chicken in a roasting tin and roast for 1 hour 30 minutes or until the juices run clear.

2 10 minutes before the end of cooking, drape the ham over the chicken and continue to cook until crisp. Garnish the chicken with the remaining rosemary and serve with the rest of the flavoured butter.

Per serving: 274 calories, 10g fat (5g saturated), 0g carbohydrate

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