« Roast chicken with lemongrass butter »

This is a delicious twist on a family favourite. Serve with a selection of traditional vegetables or with fragrant rice and stir-fry vegetables.

Serves: 4-6

Preparation Time: 15 minutes

Cooking Time: 1½ -1¾ hours, plus 10 mins resting

Ingredients:

• 50g butter, softened
• 1 tbsp  Very Lazy Lemongrass paste
• 15g pack fresh thyme, leaves only
• seasoning
• 1 x approx 1.5kg Free Range Chicken
• 1 bulb garlic, cut in half
• 1 tbsp olive oil

Method:

Preheat oven to 180°C, gas mark 4.
Mix the butter in a small bowl with the lemon grass paste and half the thyme and seasoning.

Ease your hand under the skin of the chicken at the neck opening and smear the herb butter under the skin. Place the garlic inside the carcass. Rub all over with the oil, season and place in a roasting tray. Roast the chicken in the centre of the oven for 1½ - 1¾ hours. To check that it is cooked, pierce the fattest part of the thigh with a fine skewer. If the juices are pink or show traces of blood, cook the chicken a further 10-15 minutes, then check again. If the juices are pale golden, the chicken is cooked.

Remove from the oven, baste and scatter with the remaining thyme leaves.
Cover tightly with foil and rest for 10 minutes.
Carve and serve with a selection of baby vegetables.