Roasted Chicken with Black Truffles

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Roasted Chicken with Black Truffles


  • small chicken (about 2.5lb)
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 lemon sliced into wedges
  • 3 springs thyme
  • 3 sprigs rosemary
  • 2 tbsp butter (1/4 stick of butter)
  • 30grams black truffle (1/3 oz black truffle)
  • salt and pepper to taste


  1. Pat the chicken down dry
  2. Rub the chicken skin with olive oil, salt, and pepper
  3. Fill the chicken cavity with 3 lemon wedges, thyme, and rosemary (garlic cloves optional)
  4. Melt the butter and shave in black truffle
  5. Separate the skin from the breast at the neck (about 1in) and rub the butter/truffle mixture under the skin and over the entire breast
  6. Roast in preheated oven at 400 degrees for an hour with aluminum foil to keep the top from burning, about 10min before the chicken is ready remove the foil to brown the skin, watch the skin so that it does not burn

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