A simple garlic and herb butter is one of the easiest ways to elevate your Easter roast. Rich, fragrant and full of spring flavours, this version is designed to pair perfectly with a whole organic chicken, adding moisture, flavour and a beautiful golden finish.
Perfect For
Whole organic chicken, spring roasts, or as a finishing butter for Easter joints.
Ingredients
-
125g unsalted butter, softened
-
2–3 garlic cloves, finely crushed
-
1 tbsp fresh parsley, finely chopped
-
1 tbsp fresh thyme leaves
-
Zest of ½ lemon
-
Sea salt, to taste
-
Freshly cracked black pepper
Optional Easter additions:
-
1 tsp Dijon mustard
-
1 tbsp finely chopped chives or rosemary
Method
-
In a small bowl, combine the softened butter with garlic, herbs, lemon zest, salt and pepper.
-
Mix well until fully combined and smooth.
-
Taste and adjust seasoning as needed.
-
Chill briefly if needed to firm slightly before use.
How to Use with a Whole Organic Chicken
Before Cooking (For Maximum Flavour):
-
Carefully loosen the skin of the chicken over the breast using your fingers.
-
Spread half of the garlic and herb butter directly under the skin.
-
Rub the remaining butter over the outside of the bird before roasting.
-
Roast as normal — the butter melts into the meat, keeping it juicy and flavourful.
During Cooking (For Extra Basting):
-
Spoon a little softened butter over the chicken halfway through cooking for extra richness and colour.
After Cooking (To Finish):
-
Melt a knob of the garlic and herb butter and brush over the rested chicken just before carving for a glossy, flavour-packed finish.
Serving Tip
Serve your chicken with spring vegetables, roast potatoes, and pan juices, allowing the garlic and herb butter to carry the flavours through the whole dish — perfect for an Easter table.
