1. Preheat the oven to 220C/425F/gas mark 7. Place the porcini in a small bowl and cover with hot water. Leave for at least 20 minutes to soak and soften.
2. Pick the porcini out carefully and pat dry on kitchen paper or a clean tea towel. Strain the soaking water and save to use as mushroom stock in a soup or sauce. It freezes well.
3. Chop the porcini, parsley, garlic and lemon zest together very finely. Mash with the lemon juice, butter, salt and pepper.
4. Gently wiggle your fingers under the skin of the chicken, easing it away from the flesh on the breast and upper thighs without pulling it right off. Now ? and I find this easiest with fingers, but you may prefer to use a spoon as well or instead ? push the flavoured butter between the skin and flesh, smearing it around as evenly as possible.
5. Put the onion quarters inside the cavity of the chicken.
6. Weigh the chicken and calculate the roasting time. Allow 17 minutes per 500g, adding 10 minutes extra on top. Roast in the oven, basting frequently with the juices. If it threatens to burn, cover with foil.
7. Once cooked, set the chicken aside in a warm place for 10?15 minutes before serving. Carve in the usual way, making sure everyone gets their fair share of the top slices flavoured with the porcini butter.
15g dried porcini mushrooms
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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