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Fast roast chicken with herby juices


  • Preheat oven to highest degree. 
  • Whisk the herbs, garlic, oil, mustard, lemon juice and seasonings in a large bowl and set aside.
  • Using kitchen scissors, cut down each side of the chicken backbone and remove. Turn the chicken skin side up and flatten with the palm of your hand. Then fold the wings under. 
  • Place the chicken, cut side down, in a large heavy-bottomed oven tray and rub all over with the herb mixture. Then cook in the middle of the oven for about 30-40 mins until the juices run clear when pricked with a fork, basting every now and again. When ready, remove the chicken and set aside in a warm place.
  • Add the butter to the tray and swirl around to form a sauce. 
  • Joint the chicken and place on individual plates. Then spoon the cooking juices over the top and serve with a mound of the watercress alongside.


  • 1 tbsp each chopped fresh rosemary, parsley & thyme
  • 2 large garlic cloves, crushed
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 1 whole chicken
  • 2 knobs butter (optional)
  • 2 good handfuls watercress, washed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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