• 120g butter - softened
  • 2 tsp Marmite
  • 1 whole free-range chicken
  • Few thyme sprigs
  • 1 lemon - sliced
  • 1 head of garlic - halved across the middle
  • pinch of sea salt flakes
  • Pinch of pepper


  1. 1

    Put the butter in a small bowl with the Marmite and beat together with a wooden spoon, and put to one side for now

  2. 2

    Preheat the oven to 180ºC (fan)

  3. 3

    Sit the chicken, breast-side up, on a board

  4. 4

    Gently pull back the skin over the breasts and spread ¾ of the Marmite butter under the skin over the flesh

  5. 5

    Fill the cavity of the chicken with the thyme springs, lemon slices and garlic halves

  6. 6

    Place the chicken in a baking dish, and rub the remaining ¼ of the Marmite butter over the whole chicken

  7. 7

    Season the outside of the chicken with a sprinkle of sea salt flakes and freshly ground black pepper, to taste

  8. 8

    Roast for 1 hour in the pre-heated oven

  9. 9

    After that time, baste the chicken with the pan juices from the tray and roast for a further 15 to 20 minutes or until golden and cooked through

  10. 10

    To check whether the chicken is done, insert a small, sharp knife into the thickest part of the thigh. If the juices run clear, the chicken is cooked. If they are still pink, roast for a bit longer

  11. 11

    Once done, let the bird rest for about 10 minutes, covered with foil to keep it warm, which will make the meat more succulent

  12. 12

    Carve the chicken and serve, we served ours with a celeriac gratin and some pan fried greens. Drizzle with any pan juices from the chicken.

Nutritional Details

Each serving provides
  • Energy 2064kj 493kcal 25%
  • Fat 38.0g 54%
  • Saturates 13.0g 65%
  • Sugars 0.9g 1%
  • Salt 1.1g 18%

% of the Reference Intakes

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