Herb roast chicken from The River Cottage Meat Book by Hugh Fearnley-Whittingstall

  • whole chicken
  • herbs of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • doug_6oiyus on March 28, 2026

    Page 244

  • fprincess on November 30, 2010

    I like the combination of white wine, herbs and butter very much. I had some difficulties with this recipe - the butter was a little difficult to get to stick to the chicken, and my chicken was underdone. Next time I will let the butter soften for a longer time and will use a temperature probe set at 165F in the thigh (I made the mistake of using it in the breast which cooks faster).

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