Butter Roast Chicken

How to make a simple butter baste to ensure tender juicy roast chicken every time.

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Tender Juicy Roast Chicken

Orange and black pepper butter can, of course, be used to baste a turkey instead of chicken. You could even smear it over chicken fillets and pan-fry them.

Besides this Orange and Black Pepper, my all-time favourite has to be one by Jamie Oliver - Thyme Cumin and Orange flavoured butter.

You can do so much with flavoured butter depending on what flavour you're after.

To liven up Brussels sprouts this Chestnut, Bacon and Sage Flavoured Butter is truly delicious.

Ingredients in this Recipe

• 80g of unsalted butter for a chicken or for a turkey, use 125g

• 1 large orange - zest only

• Olive oil

• Sea salt and black pepper

Method

Mix the butter together with the zest of an orange along with a pinch of salt and a good pinch or two of black pepper.

Rub the chicken all over with the butter, drizzle a little olive oil, this stops the butter from burning.

Pop in a couple of slices of orange, cover very loosely with foil and pop into the oven to cook as usual.

Baste the chicken a couple of times during cooking and remove the foil about half an hour before the end to brown up the skin.

Pop in a couple of slices of orange, cover the chicken very loosely with foil, and then into a roasting pan.

Cook, as usual, basting the chicken a couple of times during cooking.

Remove the foil about half an hour before the end to brown up the skin.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

butter roast chicken, recipe, orange black pepper butter

Chicken, main, dinner

English

Yield: N/A

Author: Jan Bennett

Roast Chicken with Orange and Black Pepper Butter

Ingredients

• 1 fresh chicken
• You will need about 80g of unsalted butter for a chicken or for a turkey, use 125g
• 1 large orange - slice off two slices to pop inside the chicken
• plus the zest from the orange
• Sea salt and black pepper
• olive oil

Instructions

Preheat your oven to 200C/Gas 6/fan 180C

1. Take your chicken out of the fridge 30 minutes before cooking, so it can reach room temperature and cook more evenly. Leave it covered in a cool place.
2. Smother the chicken all over with the orange and pepper butter and pop into a roasting pan.
3. Drizzle with a little olive oil as this will stop the butter burning.
4. *The actual cooking time will depend on the size of your chicken*
5. Chicken must be thoroughly cooked before serving, with no pink meat.
6. Pierce the thickest part of the thigh with a skewer and let the juices run out.
7. If they are clear, then it’s cooked, but if they still look pink, return it to the oven for 15 minutes, then test again.
8. If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be at least 75C for cooked chicken.

1. Mix the butter together with the zest of an orange along with a pinch of salt and a good pinch or two of black pepper.
2. Rub the chicken all over with the butter, drizzle a little olive oil, this stops the butter burning.
3. Pop a couple of slices of orange into the chicken cavity.
4. Cover very loosely with foil and pop into the oven to cook as usual.
5. Baste the chicken a couple of times during cooking and remove the foil about half an hour before the end to brown up the skin.

Did you make this recipe?

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