1 chicken (2kg); 150g butter; a bunch of parsley; a pinch of dry thyme; salt, black pepper
Herbed Roast Chicken
Finely chop the parsley and place it in a bowl with the thyme and softened butter. Season and mix well. Wash the chicken, dry it and remove any excess fat. Salt the inside of the bird and rub the butter evenly under the skin. Season the outside and place it breast up on a baking tray covered with tin foil. Roast with a lid at 200ºC for one and a quarter hours basting with the melted butter every 15 minutes. Serve cut into 4 parts.