Our Wild Herb Butter Flat Iron Chicken has been made especially for Easter to bring a bit of the countryside to your table. This has been infused with garlic butter and wild foraged herbs, giving a vibrant punch of flavour that goes perfectly with our larger free-range chicken. Make sure to reserve the buttery roasting juices to turn through potatoes, drizzle hot over vegetables or even use to make a delicious garlic bread.

A Field & Flower favourite, all our chicken is properly free-range, slow-grown and sourced from family run farms in England. Free to roam, peck and preen all day under the watchful eyes of our dedicated group of farmers, this commitment to exceptional welfare results in exceptional tasting chicken.

Chicken (96%), Garlic & Herb Butter (3%) (Unsalted Butter (87.7%) (MILK), Garlic (5.3%), Lemon Juice, Parsley, Sea Salt, White Pepper, Thyme, Pink Himalayan Salt), Wild Herbs (1%).

For allergens see ingredients in BOLD.

1. Preheat your oven to 200°C (fan 180°C).​
2. Place the chicken in a bottom of a roasting tray, so that it cooks in the melting butter.​
3. Roast for 50-55 minutes, basting occasionally.​
4. Ensure the core temperature reaches 75°C.​
5. Remove from the oven and let it rest for 10 minutes.​
6. Carve; the meat should be white and succulent.​