Preparation and cooking time: 1 h 45
120 g unsalted butter, softened
1 handful flat-leaf parsley, roughly chopped
1 small handful thyme, roughly torn
1 small handful rosemary, roughly torn
1 whole chicken, ~1.5 kg, trimmed with giblets removed
2-3 large carrots, peeled and cut into batons
2-3 large parsnips, peeled and split in half
2 tbsp olive oil
Salt and freshly ground black pepper
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Mash butter with parsley and about half of the thyme and rosemary in the iCook Blender. Season with salt and pepper.
Carefully pry the skin away from the crown of the chicken with fingertips.
Carefully pack the herbed butter between the separated skin and chicken breasts. Sit the chicken on a bed of carrots, parsnips, and remaining herbs on a roasting tray.
Rub outside of chicken with olive oil. Season with salt and pepper.
Place in the iCook 4-litre Stock Pot and roast for about 1 hour 20 minutes (the juices must run clear when the thickest part of the thigh is pierced).
Remove from oven. Cover with aluminium foil for 10 minutes before serving.