Bone­less Roast­ed Chicken

Bone­less Roast 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.