You cannot beat a roast chicken and marmite butter makes this version extra succulent!
MARMITE BUTTER ROASTED CHICKEN
120g butter - softened
2 tsp Marmite
1 whole free-range chicken
Few thyme sprigs
1 lemon - sliced
1 head of garlic - halved across the middle
pinch of sea salt flakes
Pinch of pepper
Put the butter in a small bowl with the Marmite and beat together with a wooden spoon, and put to one side for now
Preheat the oven to 180ºC (fan)
Sit the chicken, breast-side up, on a board
Gently pull back the skin over the breasts and spread ¾ of the Marmite butter under the skin over the flesh
Fill the cavity of the chicken with the thyme springs, lemon slices and garlic halves
Place the chicken in a baking dish, and rub the remaining ¼ of the Marmite butter over the whole chicken
Season the outside of the chicken with a sprinkle of sea salt flakes and freshly ground black pepper, to taste
Roast for 1 hour in the pre-heated oven
After that time, baste the chicken with the pan juices from the tray and roast for a further 15 to 20 minutes or until golden and cooked through
To check whether the chicken is done, insert a small, sharp knife into the thickest part of the thigh. If the juices run clear, the chicken is cooked. If they are still pink, roast for a bit longer
Once done, let the bird rest for about 10 minutes, covered with foil to keep it warm, which will make the meat more succulent
Carve the chicken and serve, we served ours with a celeriac gratin and some pan-fried greens. Drizzle with any pan juices from the chicken.
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