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Roast herby chicken

This chicken recipe is ideal when you want to cook to impress, but don’t want the fuss. Serve with boulangère potatoes and green beans for a match made in foodie heaven. And make sure to check out our best movie pairings at the end of this post.

Serves 4 Total Time 1hr 20 mins


For the boulangère potatoes:

  • 1 tbsp olive oil
  • 1 large onion, sliced 
  • 3 garlic cloves, grated
  • 700g potatoes, cut into 3mm thick slices 
  • 10g thyme, leaves picked
  • 500ml vegetable or chicken stock 
  • 30g butter, plus extra for greasing

For the herby chicken:

  • 50g butter, at room temperature
  • 10g tarragon leaves, chopped
  • 5g thyme, leaves picked 
  • 1.6kg whole chicken
  • drizzle olive oil
  • 350g green beans, to serve
  • 10g butter, to serve


  1. Preheat the oven to 200°C/ 180°C fan/Gas Mark 6.
  2. Heat the olive oil in a frying pan and add the onion. Cook for 5–6 mins until golden, then add the garlic and cook for 30 secs. Remove from the heat.
  3. Place the potatoes in a bowl, add the thyme, season and toss. Grease a roasting tin with a little butter and spread out a third of the potatoes in a layer.
  4. Top with half the onion, another layer of potatoes, the rest of the onion and the rest of the potatoes. Pour in the stock, dot with the butter and set aside.
  5. Use a fork to mash the butter and herbs together with some seasoning.
  6. Put the chicken into a second roasting tin and use your fingers to carefully lift the skin on the breasts and thighs, then put the herby butter under the skin.
  7. Use your hands to rub on top of the skin to flatten the butter and move it into a nice even layer. Drizzle the chicken with a little olive oil and season the skin.
  8. Place the chicken on the top shelf in the oven and the potatoes underneath. Cook for 30 mins, turn both trays, then cook for another 30 mins.
  9. Check the chicken is cooked (the juices should run clear) then remove from the oven and allow to rest. Turn the heat up a little and give the potatoes another 5–10 mins to go golden brown.
  10. Add the beans to a sauté pan with the butter and 50ml water. Place on a medium heat and cook for 5–7 mins until al dente.
  11. Serve the chicken alongside the boulangère potatoes and green beans
  12. TOP TIP: Try adding a spoonful or two of the chicken’s cooking juices to the potatoes when you turn them for a little extra richness.

What to watch: Amélie, Chocolat, Portrait of a Lady on Fire, Pretty Woman, The Way We Were, The Intouchables, Rushmore, Submarine, Her, Moonlight.

What to drink: Abbazia Prosecco Extra Dry NV 75cl, £12.99. Clean, crisp and perfectly paired with chicken, a bottle of this Abbazia prosecco deserves a place on the date-night table.

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