Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Melanie's Herb Roasted Truffle Chicken

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

I’ve been searching for truffle butter for quite some time, but thus far only managed to find truffle salt and truffle oil. So why not just throw it both in the butter right? Well mix it with some herbs and stuff and you come up with a delicious moist Herb Roasted Truffle Chicken. Served with Hassel Back Potatoes which I just did using the same butter. Thoroughly enjoyable and indeed an idea for Turkey. 
1 whole chicken
100 gr pure butter
2 tblsp truffle oil
2 tblsp freshly chopped parsley
2 tblsp freshly chopped thyme
2 tblsp freshly chopped rosemary
1 tsp truffle salt
1 tsp coarsely ground black pepper
1 tsp chicken spice
2 minced garlic cloves
1 tsp lemon zest
(Mix all the above into a smooth past)
1 lemon halved and quartered
6-8 garlic cloves unpeeled
Few sprigs, thyme and rosemary
Preheat oven to 170 degrees.
Make sure the chicken is at room temperature, washed and pat dry with paper towel. Gently pry skin away from the chicken and stuff the truffle herb butter under the skin, pushing as far back as you can.
Massage the entire skin with the butter as well. (I reserved some of this butter for my potatoes.
So at the outset, gauge how much you are you going to need for the chicken only).
Season the inside of the chicken slightly with the salt, pepper and chicken spice.
Insert, the lemon pieces, garlic cloves, rosemary and thyme.
Tie the legs with butcher’s twine (string).
Roast for approximately 45 minutes on middle rack. I inserted a dish with water in the oven to keep the chicken moist.
4-6 potatoes, peeled.
1 tblsp kosher salt
1 tblsp white vinegar
Slice the bottom of the potatoes so that it stands flat
Slice it a few mm apart but not right through
Put in a dish of cod water and add the salt and vinegar
(this removes the starch) – leave for 15 minutes
Remove and pat dry,
Place a thin film of oil at bottom of roasting dish
Add potatoes
Melt truffle butter in microwave and brush over potatoes
Using back of teaspoon get butter in between potato layers
Sprinkle with some truffle salt and black pepper and any remaining chopped herbs. Place on lower rack with chicken.
Prepared, tried and tested by:  Melanie Kramar‎

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

4 thoughts on “Melanie's Herb Roasted Truffle Chicken”

Leave a Comment