Family favourite: Four deliciously different ways to roast a chicken

Give the roasted bird a makeover with four different global flavours to take it from boring everyday to a real treat.

Adding a fragrant stuffing will stretch it to feed a hungry family, and with seasoned butter under the skin it becomes mouth-wateringly tender and succulent.

And, if you like, use the pan juices to make a gravy.

Supper sorted. 

FRENCH-STYLE ROAST CHICKEN

Serves: 6

1.6kg fresh chicken

Stuffing:

Heat 60g (4 tbsp) butter in a large frying pan over medium heat, add 2 rashers of chopped bacon (optional), 1 finely chopped onion and a clove of crushed garlic and cook until softened.

Stir in a large handful of chopped parsley and 500ml (2 cups) of fresh breadcrumbs.

Season generously to taste and stuff the cavity of the chicken with this mixture just before roasting.

Seasoned butter for under the skin:

For an extra succulent chicken make a butter mix to press under the skin.

Combine 2 cloves of crushed garlic, a large handful of chopped fresh herbs like tarragon, rosemary, thyme or parsley (or use 10ml — 2 tsp — of dried herbs), finely grated rind of 1 small lemon and 125g softened butter in a bowl.

Spoon onto a sheet of baking paper, roll up to form a log and twist ends to seal and refrigerate until just firm.

Slice butter into 1cm pieces.

Using your fingers, gently lift the skin over the breast without making a hole in the skin. Place slices of butter over the breast between the skin.

Roast:

Tie the chicken legs together with string. Rub the chicken with a little olive oil, season generously with salt and pepper and roast breast-side up at 180°C for 90 minutes without turning, basting occasionally with pan juices.

If desired, roast chicken surrounded by potato and onion slices, and pour over 250ml (1 cup) chicken stock before roasting, for the gravy.

SPANISH-STYLE ROAST CHICKEN

Serves: 6

1.6kg fresh chicken

Stuffing:

Heat 60g (4 tbsp) butter in a large frying pan over medium heat, add 100g chopped chorizo (or any spicy sausage), 1 finely chopped red onion and red pepper, 1 clove of crushed garlic and cook till softened.

Stir in 2 cups (500ml) of fresh breadcrumbs — white bread works best — and 125ml (½ cup) chopped parsley. Season to taste.

Use this mixture to stuff the cavity of the chicken just before roasting.

Seasoned butter for under the skin:

Combine 2 cloves crushed garlic, 5ml (1 tsp) smoked paprika, a pinch of saffron threads (optional), 30ml (2 tbsp) finely chopped dried tomatoes (rehydrated in water or oil) and 125g soft butter in a medium bowl.

Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal and refrigerate until just firm.

Slice the butter into 1cm pieces.

Using your fingers, gently lift the skin over the breast without piercing the skin. Place slices of butter over the breast between the skin and the flesh.

Roast:

Tie the chicken legs together with string. Rub the chicken with a little olive oil, season generously and roast breast-side up at 180°C for 90 minutes without turning, basting frequently with pan juices.

If desired, roast chicken surrounded by potato wedges, red/green pepper, baby marrow chunks and chopped onion. Pour over 250ml (1 cup) chicken stock before roasting, for the gravy.

GREEK-STYLE ROAST CHICKEN

Serves: 6

1.6kg fresh chicken

Stuffing:

Heat 60ml (¼ cup) olive oil in a large frying pan over medium heat, add 2 chopped onions and 2 cloves crushed garlic and cook until softened.

Stir in a teaspoon (5ml) of dried oregano, 15ml (1 tbsp) of finely grated lemon rind, 500ml (2 cups) fresh breadcrumbs and 125ml (¼ cup) chopped parsley. Season to taste.

Use this mixture to stuff the cavity of the chicken just before roasting.

Seasoned butter for under the skin:

Combine 2 cloves crushed garlic, 1 cup of chopped green olives and 125g soft butter in a medium bowl.

Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal and refrigerate until just firm.

Slice the butter into 1cm pieces.

Using your fingers, gently lift the skin over the breast without piercing the skin. Place slices of butter over the breast between the skin and the flesh.

Roast:

Tie the chicken legs together with string. Rub the chicken with a little olive oil, season generously and roast breast side up at 180°C for 90 minutes without turning, basting occasionally with pan juices.

If desired, roast the chicken surrounded by new potatoes, vine cherry tomatoes and a handful of calamata olives.

ASIAN-STYLE ROAST CHICKEN

Serves: 6

1.6kg fresh chicken

Stuffing:

Heat 60ml (4 tbsp) vegetable oil, not olive, in a large frying pan over medium heat and cook 1 clove of crushed garlic, 1 red chilli (seeded and chopped), 15ml (1 tbsp) finely grated ginger and 3 finely sliced green spring onions until fragrant.

Stir in 500ml (2 cups) of cooked rice and 125ml (½ cup) chopped fresh coriander. Season to taste.

Use this mixture to stuff the cavity of the chicken just before roasting.

Seasoned butter for under the skin:

Combine 30ml (2 tbsp) red curry paste and 125g soft butter in a medium bowl.

Spoon onto a sheet of baking paper, roll up to form a log and twist the ends to seal and refrigerate until just firm.

Slice the butter into 1cm pieces.

Using your fingers, gently lift the skin over the breast without making a hole in the skin. Place slices of butter over the breast between the skin and the flesh.

Roast:

Tie the chicken legs together with string. Rub the chicken with a little vegetable oil, not olive, season generously and roast breast side up at 180°C for 90 minutes without turning, basting occasionally with pan juices. I

f desired, roast chicken surrounded by baby carrots, chopped onion, fresh ginger slices and a stick of lemon grass, bruised to release fragrance, and add 250ml (1 cup) chicken stock before roasting, for the gravy.