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Easter Spring Chicken

A succulent variation on an old favorite that’s both easy and economical.


1 x 3lb (1.36kg) roasting chicken
3oz butter
¼ tsp. garlic granules
4 rashers rindless streaky bacon
1 ½ tsp. Italian seasoning


Preheat oven to 375ºF, Gas Mark 5, 190ºC.

Blend together the seasoning, garlic granules and softened butter.

Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture underneath.

Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the remaining mixture inside the bird.

Place the chicken in a roasting tin and cover the breast with bacon rashers.

Cover with foil and cook for one and a half to two hours or until tender, basting frequently, 15 minutes before the end of cooking time remove the foil and brown the bacon.

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