For your Truffle Roasted Chicken you’ll need:

• The best Chicken you can buy
• Fresh Truffle – the more the merrier
• Truffle Salt
• 50g Unsalted Butter
• Olive Oil
• Veg – Red Onion, Carrots, Celery

Allow the bird to come up to room temperature, and pop the oven on 200c.

In a bowl, mix a tbsp of truffle salt with the butter, and add thin slices or a fine dice of seasonal truffle.

Gently mix the warmed butter, salt and truffle and starting near the cavity, prize up the chicken skin and spread the truffle butter under the skin. Rub a dash of olive oil over the outside.

Roast on top of you preferred roughly chopped vegetables at 200c for 20 mins, then turning down the heat to 170c for the remainder of your cooking time (check your packaging or ask your butcher for the correct cooking time for your bird).

Ensure you allow the chicken to rest.

Serve your Truffle Roasted Chicken with pan-juice gravy (with any grease drained off), garlicky, herby roast potatoes (thyme / rosemary); par-boiled, roughed up and roasted to crisp edges, the roasted vegetables from beneath the chicken, and some seasonal greens.

Check out other Truffle Recipes here