Boneless Roasted Chicken

(serves 4 with plenty of leftovers)

whole boned chicken

1/4 cup/2 ounces butter

handful flat-leaf parsley, chopped

handful fresh thyme, chopped

2 cloves garlic, minced

splash of white wine

sea salt and pepper to taste

Lay the chicken flat, skin-side up, in a large baking dish.  Simply melt the butter and mix it with everything else, then pour over the chicken.  Roast at 425F/220C for 40 minutes.

A whole roasted chicken in a quarter, LESS, of the time it takes to roast a chicken with bones.  Brilliant.  And you get the bones for SOUP.