Butter Herb Roast Chicken Food

GARLIC HERB BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
• Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
• Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
• Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
• Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
• Baste again, then broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

BUTTER-HERB ROASTED CHICKEN

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

BUTTER HERB ROAST CHICKEN

Steps:

• Preheat oven to 425°F.
• Remove giblets and neck from chicken.
• Discard or cook separately.
• Loosen chicken skin around breast, drumsticks and thighs.
• Combine butter, herbs, salt and pepper.
• Brush butter mixture under skin and on outside of chicken.
• Set a vertical, v-shaped, or flat roasting rack in a baking pan.
• Place chicken in rack.
• Sprinkle evenly with paprika.
• Roast at 425°F for 15 minutes.
• Reduce oven to 375°F and continue roasting 1 to 1 1/2 hours until internal temperature registers 180°F, measured at thickest part of the thigh.
• Remove from oven and let stand 10 to 15 minutes before carving.

HERB-ROASTED CHICKEN

Steps:

• Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
• Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
• Remove chicken from bag and rinse under cold water. Pat chicken dry.
• Preheat oven to 375°F
• In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
• In another small bowl, melt butter. Add minced garlic to butter and mix together.
• Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
• Turn chicken over and repeat with remaining butter and herbs.
• Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
• Serve and enjoy!

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well.
• (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Position rack in bottom third of oven; preheat to 400.
• Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs.
• starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin.
• Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
• Place chicken on rack in large roasting pan; tie legs together loosley to hold shape.
• Scatter onions around chicken.
• Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes.
• Remove pan from the oven.
• Scatter garlic cloves around chicken.
• Brush chicken, onions and garlic with 1 tablespoon herb butter.
• Roast chicken and vegtables 30 minutes.
• Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegtables.
• Continue to roast until chicken is golden and thermometer into thickest part of thigh registers 180 F, about 30 minutes longer.
• Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan.
• Transfer chicken to platter surround with the onions and garlic.
• Tent with foil.
• Set roasting pan over medium-high heat.
• Add broth and wine; bring to simmer, scraping up browned bits.
• Pour pan juices into large glass measuring cup.
• Spoon off fat; discard fat.
• Pour juices into medium saucepan.
• Stir to smooth paste.
• Bring pan juices to simmer; whisk in paste.
• Simmer sauce until slightly thickened, whisking occasionally about 4 minutes.
• Season with salt and pepper.
• Serve chicken with sauce.