This recipe is designed to be used with a whole butterfly chicken - cut back on ingredients if you are using a smaller cut.
Melt 15g butter in a frypan and saute mushrooms until golden brown and quite dry. Leave aside to cool. Mix shallots and garlic in with the mushrooms, add a squeeze of lemon juice and sage leaves. Add the remaining butter and mash together. Let it set in the fridge for a while until the butter is firm.
Gently lift the skin off the chicken creating a cavity and push in the cold mushroom butter. Work it around under the skin.
Season the outside of the skin with salt and pepper.
Roast for 40 minutes in a hot oven, basting every 10 minutes.
1 butterfly chicken
75g unsalted butter*
250g mushrooms, sliced
3 shallots, finely chopped
2 cloves garlic, crushed
Squeeze lemon juice
6 sage leaves, finely chopped*
*may not be included in your Riverside Market Box