Butter Roast Chicken
This warming one pan dish is ideal for Friday night hosting – a smooth butter roast chicken with a creamy marinade. This recipe is easy to prepare before your guests arrive, and with a short cooking time and minimal washing up, it could be one of your new favourites.
The other thing we absolutely love about this is that the leftover chicken juices and sauce from the pan get whizzed up to make a delicious silky smooth sauce for pouring on top of the dish when serving. You can see a video of this being prepared at the bottom of this page.
INGREDIENTS:
1 Sutton Hoo whole chicken
4 tbs Greek yogurt
2 tsp turmeric
2 tbs ground cumin
1 tbs chilli powder
1 tbs ginger & garlic paste
1 lemon – ½ juiced
1 whole head of garlic
1 white onion
1 red onion
1 400g can of tinned chopped tomatoes
2 tbs salted butter
135ml of double cream
Splash of Olive oil
Method:
Begin by spatchcocking your chicken - see this page for help on how to do this
In a bowl combine the yogurt, ginger and garlic paste, spices, the juice of half the lemon (the rest is for serving later) and a big glug of olive oil
Separately, quarter your onions and cut the lid of the garlic
In a roasting tray large enough for your spatchcocked chicken, throw in the onion and garlic, tinned tomatoes and cream and a tsp of ground cumin
Place the chicken on top and then massage in the marinade
Pre heat oven to 200C/180C fan/gas 6 and cook for 35-40 mins
When nice and charred remove the chicken from pan and allow to rest for 15 mins
Meanwhile, make sure to remove the onion and garlic from their skins, discard the skins and then pour all the leftover ingredients from the roasting tray into a blender and 2 tablespoons of butter and whizz up into a smooth sauce
Pour over roasted chicken and finish with coriander, salt and a squeeze of lemon
Serve with fresh green salad, rice or naan and raita
Top Tip: If you have time you could leave the chicken marinating overnight for even more flavour
