Butter roasted chicken

Matt Tebbutt cooks his version of the best roasted chicken ever, the secret being a simple homemade butter
By Matt Tebbutt
Butter roasted chicken
  • Rating:
  • Serves: 4-6
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the butter

  • 1 litres creme fraiche, chilled
  • 16 g sea salt

For the chicken

  • 2-3 tbsp olive oil
  • 1 large chicken, jointed
  • splash madeira, wine
  • 1 bunch tarragon, roughly chopped
  • 3 sprigs thyme
  • 3 cloves garlic, crushed

To serve

  • baked new potatoes
  • purple sprouting broccoli

Tips and Suggestions

The chicken carcass, as well as any other pieces (such as the wings) that you may not want to use for this recipe, can be reserved to make chicken stock.


1. Preheat the oven to 180C/160C F/gas 4.

2. For the butter: place the crème fraîche into a blender or food processor and blend until the mixture separates into solid fat and buttermilk, about five minutes.

3. Drain off the buttermilk (it can be reserved for another recipe) and scrape the butter solids into a bowl. Gently fold in the salt to taste.

4. For the chicken: heat the olive oil in a large ovenproof frying pan and fry the chicken for 1-2 minutes on all sides, or until golden-brown all over.

5. Add a splash of Madeira to the pan to deglaze, scraping up any browned bits from the bottom of the pan using a wooden spoon. Add a few knobs of the homemade butter, the herbs and the garlic cloves. Roast in the oven for 25-30 minutes, or until the chicken is cooked through, basting occasionally with the buttery juices.

6. Serve the chicken with baked new potatoes and steamed purple sprouting broccoli, with a few spoonfuls of the buttery juices spooned all over.

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