Free Standard Delivery for orders over $150.

Roast Chicken with Truffle Butter

Jump to Recipe Print Recipe

 

Roast Chicken with Truffle Butter

Roast Chicken, but make it luxe. Lescure French cultured butter meets Geofoods Porcini Truffle Cream, a hint of truffle dust, eschalots, thyme, and garlic for a rich, aromatic roast you’ll want to make on repeat.
Print Recipe Pin Recipe
Course Main Course
Cuisine French

Ingredients
  

  • 1 large chicken (1.2kg-1.5kg)
  • 250g Lescure Demi-Sel Butter, softened
  • 80g Geofoods Porcini & Truffle Cream
  • 3g Geofoods Truffle Dust (approx 2 sachets)
  • 6 French eschalots, halved
  • 1 garlic bulb, halved horizontally
  • 5 thyme sprigs

Instructions
 

  • In a bowl, mix the softened butter with the porcini & truffle cream until combined.
  • Gently loosen the skin over the breast and thighs, then carefully spread the truffle butter under the skin, pressing it into the meat for maximum flavour.
  • Place the halved eschalots, garlic, and thyme sprigs in the base of a roasting tray to form a bed. Set the chicken on top, breast side up.
  • Dust the chicken generously with truffle dust, for perfectly crisp, flavourful skin.
  • Roast the chicken at 190°C for 40 minutes, reduce the heat to 170°C and cook for a further 35 minutes, until chicken is golden, and the juices run clear.
  • Remove from the oven and let the chicken rest for 10-15 minutes before carving. Serve with the roasted eschallots and garlic for a rich, aromatic finish.
Keyword #dinner, butter, chicken, Roast Chicken, Truffle Season

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

Tuna Salad Dip

Creamy, zesty and packed with flavour, this simple Tuna Salad Dip comes together in minutes. Ortiz Bonito Tuna, El Navarrico Leeks, PONS Spicy Guindilla peppers

Salted Caramel Chocolate Tart

  No-baking required! Our tart is made with a with a buttery Pierre Biscuiterie biscuit base, silky caramel sauce and rich Valrhona Guanaja 70% chocolate

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

All Recipes