Herb chilli-butter roast chicken

Basting the bird in butter gives you the juiciest, most tender roast chicken. Herbs like sage, fennel and dill also work in herb butters.

More than 1 hour

Serves 4


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  • ½ block (250g) butter, softened
  • ¼ cup (60ml) chopped fresh parsley (no stems) 
  • 3 Tbsp (45ml) chopped fresh mint leaves
  • 3 red chillies, deseeded and chopped
  • 2 cloves garlic, chopped
  • Salt and milled pepper 
  • 1 (about 1.3kg) whole chicken, giblets removed
  • Wilted greens and lime wedges, for serving



  1. Preheat oven to 200°C.
  2. Combine butter, parsley, mint, chillies and garlic well and divide into 4 portions.
  3. Season chicken and, using your fingers, loosen the skin slightly from the flesh, but keep the skin intact. 
  4. Rub 1 portion of herb butter under the skin, evenly coating the chicken. 
  5. Rub another portion of herb butter over the skin to cover the entire chicken. 
  6. Place in a lined deep baking dish and roast for 40-50 minutes, or until cooked all the way through.
  7. Melt remaining portions of butter in a pan and use to baste chicken every 10 minutes while it is roasting. 
  8. Toss wilted greens with any leftover melted herb butter. 
  9. Serve chicken on a bed of greens, with lime wedges on the side.


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