This recipe is designed to be used with a whole butterflied chicken - lessen ingredients if you are using a smaller cut.


1 butterflied chicken  

75g unsalted butter*

250g mushrooms, sliced 

3 shallots, finely chopped

2 cloves garlic, crushed 

Squeeze lemon juice 

6 sage leaves, finely chopped*

*may not be included in your Riverside Market Box



Melt 15g butter in a frypan and saute mushrooms until golden brown and quite dry. Leave aside to cool. Mix shallots and garlic in with the mushrooms, add a squeeze of lemon juice and sage leaves. Add the remaining butter and mash together. Let it set in the fridge for a while until the butter is firm.

Gently lift the skin off the chicken creating a cavity and push in the cold mushroom butter. Work it around under the skin.  

Season the outside of the skin with salt and pepper. 

Roast for 40 minutes in a hot oven, basting every 10 minutes.