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Peanut butter roast chicken

Peanut butter roast chicken


Usually reserved for cookies or slathering on toast, peanut butter here is used to create a sensational roast chicken recipe

  • Feeds 6 Feeds 6
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    2229kj 536kcal
  • Fat
    High 49%
  • Saturates
    High 41%
  • Sugar
    Low 2%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 3g


  • 4 tbsp Co-op smooth peanut butter
  • 2 tbsp Co-op light soy sauce
  • 2 tbsp Co-op sesame oil
  • 1 red chilli, deseeded and finely chopped
  • 5cm ginger, grated
  • ½ bulb garlic, lightly bashed
  • ½ x 25g bunch coriander, plus extra to serve
  • 4 spring onions, trimmed and roughly chopped
  • 1.8kg Co-op British whole roast chicken
  • Roast potatoes, to serve
  • Green veg, to serve


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. In a bowl, mix together the peanut butter, soy, sesame oil, chilli and ginger
  3. Carefully spread this mixture under the skin of the chicken, then place into a large roasting tin
  4. Stuff the garlic, coriander and spring onions into the chicken cavity, then roast in the oven for 1 hour and 20-30 mins, basting regularly, until the juices run clear
  5. After the first 10 mins of cooking, turn the oven down to 200°C/fan 180°C/gas 6
  6. Once cooked, rest the chicken for 10-15 mins before carving
  7. Plate up with your fave side dishes, roast potatoes and green veg (Tenderstem broccoli® works really well here)

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