Herb Roasted Chicken

A very simple herb roasted chicken. Perfect for a mid week meal or a roast on a summer's day when it's too hot to be spending time in the kitchen.

This herb chicken recipe uses cream cheese, garlic and herbs - you could of course make it even easier by buying a ready made herb and garlic cheese.

It takes a few minutes to prepare and then you can leave it to cook itself.

Herb Chicken Roasted

  • 1 chicken around 3lb (1.5kg)
  • 6 oz (150g) pack cream cheese
  • 1 clove garlic - peeled and crushed
  • handful fresh chopped parsley
  • olive oil

Set the oven to 375F, 190c Gas Mk 5

Mix the cream cheese, garlic and parsley together.

Loosen the skin from the chicken - start at the neck end and work your fingers in to separate the skin from the meat.

Push the herby mixture into the cavity you've made under the skin - massage it down all the way to the legs.

Brush the chicken skin with olive oil and roast it for about 1 hour 45 minutes to 2 hours depending on the size.

You don't need to baste this - just let it cook.

If you like, scrub some large potatoes, dry and brush with oil, sprinkle with some sea salt and cook them alongside the roasted chicken - they should be ready about the same time.

Leave the chicken to rest for about 20 minutes and then cut it into pieces, spooning the juices over.

You could just serve crusty bread and a salad with this if you prefer - it's perfect for a summer roast or a mid week meal.

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› Herb Roasted Chicken

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