PK’s NoRecipe Butter Stuffed Skin Roast Chicken

Wow! This method of cooking a roast chook is probably not going to get the heart foundation tick any time soon but it is off the charts tasty.

Lot’s of recipes on the internet use this method and I am simply combining it with my favourite stuffing mix of garlic, onion, italian herbs (such as savory and thyme) and a lemon or lime.

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Carefully work the skin away from the meat, starting at the breasts then around the legs and under the wings, so that you can stuff butter or garlic butter into the gap. Try not to break the skin but it doesn’t matter to much if you do. Work butter into the outside of the skin too and season with pepper and salt to taste.

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Rough chop the onion, garlic and herbs then stuff this mix along with a lemon into the cavity.

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Pop the chicken into a covered oven pan and then into a fan-forced oven (preheated to 180C) for about 1.5 hours.


You should cook to temperature though and not time. Based on my Urban Griller temperature fridge magnet, I check that my roast chickens have an internal temperature of 83C.


You can also make your own gravy using the juices from the pan. Take the wing tips off the roast chicken and add to the pan. Throw in a bit of corn flour and whisk.


Serve on a bed of mash potato and sides of steamed vegetables. The glass of red is optional :).

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