Preheat the oven to 200°C, 400°F, Gas mark 6.
Place the chicken in a large roasting tin, breast side up. Rub the chicken with the softened butter then sprinkle with the chopped parsley.
Cover the chicken loosely with foil and cook for 60 minutes.
Remove the foil and baste the chicken, reduce the heat to 190°C, 375°F, Gas mark 5 and cook for a further 50-60 minutes, basting occasionally, until the juices running from a pierced thigh run clear.
Serve with a selection of your favourite vegetables!
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