|lemon, herb and garlic butter|
I use this herby butter most often to flavour a roast chicken, by shoving the butter between the skin and flesh of the uncooked bird - an oddly satisfying process as you carefully pull the taut skin away from the uncooked flesh (or perhaps that is just me!)
|chicken roasted with lemon, herb and garlic butter|
See what I mean? It really is that simple.
Skill level: Easy
75g butter, at room temp
1 garlic clove, very finely chopped
zest of one lemon, finely chopped
a small handful of fresh flat leaf parsley and basil
salt and freshly ground black pepper
- Cream all the ingredients together. Season to taste, then chill.