GARLIC AND THYME ROASTED BUTTERFLY CHICKEN

Ingredients

60g unsalted butter, softened
3 cloves garlic, crushed
1 tbsp thyme leaves
Sea salt and cracked black pepper
1 size 14-20 chicken
4 sprigs of thyme, extra
1 lemon, halved
Olive oil and lemon, for drizzling
SERVES 4

Method

Preheat oven to 200c
Place the butter, garlic, thyme, salt and pepper in a bowl then mix well to combine
Gently loosen the skin off the breast meat and push the butter mixture under the skin
Place the chicken on a baking tray with the extra thyme and lemon, drizzle with oil
Roast for 45 minutes, brushing with the pan juices halfway through, or until cooked through and golden
Recipe source: Donna Hay (2013) The New Classics

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