This recipe delivers deliciously moist chicken every time.
Preheat the oven to 220ºC. Wash the chicken – around 1.3kg – inside and out and pat dry with kitchen paper. Season the bird inside and out with salt and pepper.
Mix 100g of softened butter, the zest of a lemon, 6 slices of prosciutto or Parma ham, thinly shredded (optional), 1 finely chopped clove of garlic and a handful of fresh thyme leaves.
Carefully separate the skin from the breast with your hand and push the buttery mix into the space. Rub any leftovers all over the outside of the skin
Cut the zested lemon in half and stuff in the cavity with the thyme stalks.
Roast in the top third of the oven, turning it down to 200ºC after 20 minutes, and cook for a further 40 minutes. Leave to stand for at least 10 minutes before carving.
Tip: If you’re short of time, ask our butchers to spatchcock your chicken. This will mean your chicken will cook more quickly (about 45 minutes at 200ºC), will have a golden crispy skin and be moist and juicy.