Roast chicken crown

Matt Tebbutt's fantastic recipe for a speedy roasted chicken, succulent and packed with herbs
By Matt Tebbutt
Roast chicken crown
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes plus resting time
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 large free range corn fed chicken crown
  • 150 g butter, softened
  • 2 garlic cloves, crushed
  • 3 tbsp chives, finely chopped
  • 1 lemon, zest
  • drizzle of olive oil
  • 1 head of garlic, cut in half horizontally
  • 1 bay leaf
  • 1 sprigs thyme
  • 1 sprigs rosemary
  • 2 tbsp crushed sumac, or ground dried redcurrants

Tips and Suggestions

To check if the chicken is cooked, insert a skewer into the thickest part of the bird - if the juices run clear, it is done. If the juices are tinged with pink, return the chicken to the oven for a further 10 minutes then test again.


1. Preheat the oven to 190C/170C fan/gas 5. Loosen the skin on the chicken crown away from the flesh. Mix together the softened butter, crushed garlic, chives and lemon zest in a bowl and season with sea salt and freshly ground black pepper. Stuff this under the skin of the chicken along the breast, dividing evenly between the two sides.

2. Place the chicken in the roasting tin, drizzle with olive oil, and stuff with the rest of the lemon, garlic and herbs. Season the chicken inside and out with salt and freshly ground black pepper.

3. Place the chicken in the oven, basting regularly, for about 25-30 minutes, or until cooked through.

4. Remove the chicken from the oven and set aside to rest in a warm place for 10 minutes. Sprinkle over the crushed sumac whilst it rests. Slice off the breast and serve.

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