Wednesday 16 August 2017

Hot Booby Chick - Roasted Chicken with Lemon and a Herbed Butter

This is a meal I just had to make.  I haven't really done all that much roasting but I couldn't resist this.  I based this recipe on a meme I had seen a long time ago involving a roast turkey with lemons for boobs.  We really don't need a roast that big, so we decided to create a roast chicken instead.  A common method of infusing delicious, moist flavour is to boil a lemon for a minute or so then stick it into the cavity along with fresh herbs and garlic while roasting.  This recipe changes things up just a little.   The lemons will make the breast meat beautiful, and the herbed butter will moisten the meat. Please feel free to swap the herbs we used for anything else you enjoy (eg sage, marjoram, oregano, even taragon).  If you want a lower calorie version, just leave out the herbed butter.

If your Sunday dinners have been a little on the boring side lately, then get this saucy chick into ya!



  • 1 whole chicken (hereafter referred to as chick), giblets removed
  • 1 tbs butter
  • 1 tsp dried thyme
  • 1 tsp rosemary (If you choose one with nobbly bits on the end, this will enhance the boobilicious effect.
  • 1 sprig rosemary and some fresh parsley
  • 2 garlic cloves
  • salt and pepper
  • a good knife

For the gravy (optional)
  • 1 tbs wholemeal flour
  • 1 tsp butter 
  • Hot water
  • Whatever side veggies or salad you would like
  • twine


  1. Rinse your chick (inside and out) and gently pat her dry with paper towels. You want her feeling clean, dry, comfortable and relaxed. Perhaps light a candle and play some sultry music while you work. Preheat oven to 200 degrees Celsius/390 degrees Fahrenheit.
  2. Using a sharp knife, make two small slices at the base of the chicken breast between the skin and the meat.  Wearing clean rubber gloves (protection first, people), gently separate the skin from the breast meat to create a cavity. Gently slide the two lemon halves in there right up to the top of the chicken breasts. Your chick has just become boobilicious.
  3. Mix butter with herbs, salt and pepper, and apply between the skin and the breasts, below the lemon. This will add a gorgeous, moist flavour profile as it melts into the meat. Lubrication is key.
  4. Salt and pepper the cavity generously.  Wrap the fresh herbs with twine and stick inside the cavity with the garlic cloves. 
  5. Gently pat salt and pepper into the chick's skin.  Just to give her a little modesty, tie her feet shut with twine as well. 
  6. Roast your booby chick for 20 minutes per 500g, basting with pan juices every 20 minutes. Usually you would turn her half way as well, but this isn't really possible with a chick donning this cup size. She has achieved ultimate hotness when her juices run clear.  
  7. Remove her from the oven, lay her gently on a board and let her rest for 15 minutes before carving and serving. She deserves it. 
  8. If you like, you can make a gravy with the juices in the roasting pan. To do so, melt butter into the hot pan, then add wholemeal flour and stir until it makes a paste, really making sure you get all of the sticky stuff.  Slowly add hot water, a splash at a time, until you have achieved the desired consistency. If you have too much, you can freeze the leftovers in an ice cube tray for a future meal.
Serve and enjoy.

No comments:

Post a Comment