Oregano and lemon roast chicken
- 50g unsalted butter, at room temperature
- 2 cloves garlic, crushed
- 1 lemon, zested and halved
- 1tsp freshly ground black pepper
- 2tsp dried oregano
- Butcher's Selection Extra Large British Chicken (typically 2.25kg)
- 1tbsp rapeseed oil
- Spring greens, steamed, to serve
Preheat the oven to 180C/160C Fan/Gas 4.
Mix together the butter, garlic, lemon zest, pepper and 1tsp of the oregano.
Using your hands or a dessert spoon, gently loosen the chicken skin and ease it away from the breast meat. Push the flavoured butter into the gap, pull the skin back down and secure under the bird with a cocktail stick.
Put the lemon halves into the chicken cavity with the remaining oregano. Transfer the bird to a roasting dish and rub over the oil. Roast for 1 hr 40 mins to 2 hrs until the skin is crisp and the juices run clear when a skewer is inserted into the thickest part of the thigh.
Remove the chicken from the oven, cover with foil and rest for 20 mins. Serve with the spring greens on the side.