Roast chicken w/ lemon, thyme + oregano whipped nut butter

Name: Roast chicken w/ lemon, thyme + oregano whipped nut butter
Prep time: 10 min
Total time: 10 min
Ingredients: freshly ground black pepper; 4 tablespoons chopped fresh oregano leaves; finely grated zest of ½ lemon; 250 g (9 oz) unsalted butter, softened; 8 slices wholemeal sandwich loaf; 1 whole roast chicken, skin on; 4 cos (romaine) lettuce leaves; salt flakes; 2 teaspoons chopped fresh thyme leaves

Preparation info

Makes
4

Difficulty
Easy
Ready in
10 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

This toasted sandwich could be constructed from the left-over chicken from a roast but I actually roast a chicken just for this sandwich. Very naughty – crispy skin, lots of salt and loads of nutty butter. At least it’s on wholemeal bread!

Ingredients

Bread

8 slices wholemeal sandwich loaf

Leftovers
Sandwich

Method

Combine the butter with the lemon zest, oregano, thyme and salt and mix well with a spoon or spatula. Cover and store in the refrigerator overnight.
Place the chilled flavoured butter in a small saucepan over medium–low heat to gently melt it. Continue to cook the butter to ‘noisette’ stage, or until it is a lightly toasted, nutty brown colour. Remove the pan f