Super-speedy roast chicken

The secret is using smaller, but equally tasty chicken pieces rather than the whole bird.
recipes, chicken, banting

Recipe from: 10 June 2015
Preparation time: 15 min
Cooking time: 30 min


  • 6-8 free-range/organic chicken thighs and drumsticks (on the bone)
  • 1
    soft butter per chicken piece
  • 1
    fresh rosemary, finely chopped
  • 1
    fresh thyme, finely chopped
  • 2
    garlic cloves, minced
  • zest of 1 lemon, finely grated
  • olive oil
  • salt and pepper



Preheat the oven to 200°C.

In a mixing bowl add your soft butter, chopped herbs, garlic, lemon zest and salt and pepper and mash together with a fork until well combined.

Put the chicken pieces into a baking dish. Splash a generous dash of olive oil over the top and generously season with salt and pepper.

Slide about a teaspoon of the herby butter mixture under the skin and slide it around so that it spreads out over the meat and under the skin. While you do this, rub the oil, salt and pepper that you sprinkled on earlier all over the pieces so that they are generously coated.

Once all the chicken pieces are filled and coated, put them in the preheated oven for 30 minutes, turning halfway through cooking time. The smaller the chicken pieces, the quicker they cook. allow for a bit more time depending on the size of your pieces.

Serves 4-6.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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Read more on: chicken  |  banting  |  recipes


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