Garlic & Ginger Butter-Basted Roast Chicken

Serves 4


  • 1 whole chicken (approx. 2kg)

For the butter

  • 100g butter, softened
  • 1 tsp fresh ginger, grated
  • 1 tsp Star Kay White Garlic Extract
  • 1 tbsp fresh flat leaf parsley, chopped
  • Salt and pepper



  1. Mix the ginger, garlic extract and parsley into the softened butter and season.
  2. Preheat the oven to 200°C/Gas 6.
  3. Gently ease the chicken skin away from the breast and rub half the flavoured butter under the skin, rubbing the other half on the outside of the chicken.
  4. Place the chicken in a roasting tin and cook for 1½ hours, basting the chicken every 30 minutes.
  5. Remove from the oven, cover with foil and allow to rest for 20 minutes before carving.