GARLIC HERB BUTTER ROAST CHICKEN
Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!
Provided by Karina
Categories Dinner
Time 1h25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 234 mg, Sodium 195 mg, ServingSize 1 serving
BUTTER-HERB ROASTED CHICKEN
Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 660, Carbohydrate 32 g, Fat 6, Fiber 4 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1270 mg
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
BUTTER ROAST CHICKEN
When I was newly married, I was very interested in cooking, so I started to collect recipes. My new sister-in-law's mother sent me her family's favorite chicken recipe, and I knew it was destined to be a favorite in our household. The delicate flavor of lemon makes this dish great. -Elisabeth Garrison, Elmer, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken in an ungreased 13-in. x 9-in. baking dish. Combine the remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. , Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally.
Nutrition Facts :
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
- To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
ROAST CHICKEN WITH LEMON AND BUTTER
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin, should be a hallmark of good citizenry-an obligation to your fellow man. Everyone walking down the street should be reasonably confident that the random person next to them is prepared, if called upon, to roast a chicken.
Provided by Anthony Bourdain
Categories HarperCollins Anthony Bourdain Dinner Chicken Roast Thyme Lemon Butter Parsley Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450˚F.
- Rub the bird inside and out with salt and crushed peppercorns. Stuff a 1/2-tablespoon knob of butter under the skin of each side of the breast, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken's cavity.
- Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken's legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher's twine if you know how, but this is much simpler.)
- Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon. Reduce the oven's heat to 300˚F and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
- Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half. Stir in the stock with the wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary.
- Serve the chicken-half of the breast plus a drumstick or a thigh per person-with the sauce ladled over, and any remaining sauce in a sauceboat on the table.
BUTTERY ROAST CHICKEN
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Categories Bon Appétit Breadcrumbs Butter Dinner Roast Chicken Thyme Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Mix breadcrumbs, thyme, lemon zest, 1 cup butter, and 1 Tbsp. salt in a medium bowl with a rubber spatula to combine. Transfer butter mixture to a disposable pastry bag without a tip or a resealable plastic bag. Cut off the tip of pastry bag (or snip off one corner if using a plastic bag).
- Starting at the neck end of the chicken, gently slide your fingers between skin and breast to loosen skin; continue into the thigh and leg to fully separate skin from meat without tearing.
- Squeeze butter mixture under the skin on top of breasts and work it over breasts, thighs, and drumsticks so everything is evenly covered with butter. Rub outside of skin with remaining 1/2 cup butter; season chicken all over with salt. Tie legs together with kitchen twine. Transfer chicken to a wire rack set inside a rimmed baking sheet.
- Place chicken in oven and pour 1/2 cup water into baking sheet (this will prevent juices from scorching). Roast until skin is dark golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 45-55 minutes. Transfer to a cutting board; let rest at least 10 minutes before carving.
MAPLE-BUTTER ROASTED CHICKEN
Member's Choice Wow, this is one delicious roasted chicken recipe. There is a nice mild maple sweetness and the thyme flavor infused throughout. We loved the maple herb butter. Putting the butter under the skin helps to make the chicken moist and succulent. It helps to make the skin nice and crispy too. This roasted chicken is an...
Provided by Daily Inspiration S
Categories Chicken
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix softened butter, maple syrup, and chopped thyme into a paste.
- 2. Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme.
- 3. Loosen the skin on the chicken breast and thighs.
- 4. Spread half of the butter mixture under the skin.
- 5. Fold the wings under the chicken and tie the drumsticks together. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
- 6. Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F (approximately 1.5 hours).
- 7. Remove chicken, cover loosely with foil and let it rest for 10-15 minutes.
- 8. Carve chicken and garnish with the remaining thyme sprigs.
MISO BUTTER ROASTED CHICKEN
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.
PEANUT BUTTER ROASTED CHICKEN
Once, when mom and I were in the kitchen, doing I don't exactly remember what, but probably roasting a chicken, I looked up from where I was staring into the distance and said, 'I wonder what the chicken would taste like with peanut butter'. Point of clarification, I wasn't high, but I was craving peanut butter at the time and it was too close to dinner for a sandwich, and we were having roast chicken. It's not a difficult mental leap. And for the record, it tastes fucking fabulous.
Provided by Cassandra B.
Categories Whole Chicken
Time 2h20m
Yield 1 chicken, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Start by roasting your chicken the way you normally would. If you don't normally roast your chickens, I'll just put the way we do it here for you. The rest of you can skip this bit.
- First cover the inside of your chicken in a thin layer of kosher salt.
- laying the chicken breast side down, cover in a light layer of olive oil and sprinkle with prepared spices, one spice at a time.
- Turn the chicken over and repeat this. Don't forget to sprinkle some of those spices into the cavity so that the bird is completely flavored.
- Pop that bird in the oven. Go relax for a bit, unless you have side dishes to prepare. If so, do that, *then* go relax.
- After the bird's been cooking for about an hour, go back to the kitchen and grab the peanut butter, the honey, and an orange.
- Cut the orange in half.
- Eat one half, because you're probably hungry from the smell of roasting chicken and half an orange isn't going to fill you up, especially if someone is there to help you eat it.
- Mix one half cup of peanut butter and one quarter cup of honey together in a small bowl. It's gonna look really thick.
- Squeeze that orange into the bowl. Not the one you've been eating, the other half. Squeeze it. Squeeze it hard. Little more. Alright, you can stop.
- Mix that into your honey and peanut butter and don't freak out if it gets a little grainy at first, it'll smooth out. You can also grate some of the orange peel in there. You don't have to, but it gives it a good texture.
- Set that in your fridge until the last ten to twenty (thirty on the outside) minutes of roasting for your chicken. You can't do this at the start of the roasting because the peanut butter and honey will just dry up and get hard on the surface of your chicken and not be very appetizing.
- Pull the chicken out and use a barbecue brush to slather on the peanut butter mixture. Apply as liberally as you want. It's all you. Make sure you get it all over the chicken. If there's any left over, you can slather it on the inside of your chicken if you want. We've never done that, but I suspect it makes the gravy taste very interesting indeed.
- Put the chicken back in the oven to cook the rest of the allotted time and clean up any mess you've made. Maybe give that last bit of orange to anyone who wouldn't help you make the chicken in the first place.
- Ding! Timer goes off, pull out the chicken, make gravy if desired, carve up, serve, and enjoy!
Nutrition Facts : Calories 1317.9, Fat 99.1, SaturatedFat 26.6, Cholesterol 356.5, Sodium 529.4, Carbohydrate 11, Fiber 3.1, Sugar 6, Protein 94.7
ONE-PAN ROAST BUTTER CHICKEN
Try this twist on roast chicken. It's up to you whether you serve it as a curry with rice and naan bread or as a roast with your favourite Sunday lunch trimmings
Provided by Tommy Banks
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 19
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the lemon halves in the chicken cavity. Stir all the ingredients for the curry butter together and season with salt and lots of pepper. Use your fingers to stuff the curry butter under the skin and smear it all over the meat.
- Place the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then turn the oven down to 180C/160C/gas 4. Continue to roast for 40 mins, or until the chicken is cooked through. Remove the chicken from the tin and leave to rest while you make the sauce.
- If your roasting tin is flameproof, place it directly on the heat, if not, scrape all the buttery goodness from the tin into a saucepan and set over a low heat to make the sauce. Gently sweat the garlic and ginger in the curry butter. Scatter in the cardamom, cloves and fennel seeds and cook for 2 mins, then add the ground spices and cook for another 2 mins. Pour in the passata and gently reduce by half before adding the cream and reducing by a third. To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the cavity of the chicken. Carve the chicken and serve with the sauce.
Nutrition Facts : Calories 869 calories, Fat 70 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
MAPLE-BUTTER ROASTED CHICKEN
This maple-butter roasted chicken is a star with roasted veggies or any side dish you wish to serve with it. Found this written on a recipe card -- not sure where I originally found it.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Mix softened butter, maple syrup and chopped thyme into a paste.
- Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme. Loosen the skin on the chicken breast and thighs and spread half of the butter mixture under the skin. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
- Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F. (about 1.5 hours). Remove chicken, cover loosely with foil and let it rest for 10-15 minutes. Carve chicken and garnish with the remaining thyme sprigs.
Nutrition Facts : Calories 970.1, Fat 76, SaturatedFat 29.7, Cholesterol 304.8, Sodium 813.9, Carbohydrate 11.9, Fiber 0.6, Sugar 9.4, Protein 57.8
ROASTED CHICKEN WITH GARLIC BUTTER
Use this simple to follow recipe to create the ultimate Sunday dinner roasted chicken with a delicious lemon garlic butter. A delightful easy chicken dinner recipe!
Provided by Katie Hale
Categories Main Dish
Time 1h40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F;
- Remove the neck and innards from inside the chicken and rinse it inside and out then pat dry and set aside;
- Melt the butter in a small bowl;
- Combine the melted butter, olive oil, minced garlic, the juice and zest of one lemon, parsley, and 1 sprig rosemary chopped together and whisk until blended;
- Sprinkle the salt and pepper over all sides of the chicken;
- Brush the butter mixture over the chicken coating all sides and adding more under the skin until the chicken is thoroughly coated inside and out with garlic butter;
- Inside the chicken cavity, stuff the halved clove of garlic, half a lemon sliced or quartered, a single sprig of rosemary, and if desired, chopped onion and celery;
- Roast at 400F for 45 minutes then remove the chicken and baste with the excess juices in the pan;
- Now, add the additional two sprigs of rosemary and slices of lemon to the pan and cover the chicken with aluminum foil, you may also squeeze the additional 1/2 lemon over the top of the chicken at this time;
- Roast for an additional 20 minutes or until the internal temperature reaches 165F;
- Uncover and broil for 4-5 minutes to crisp the skin;
- Remove from the oven and cover to rest for an additional 10 minutes before carving to serve.
Nutrition Facts : Calories 653 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 63 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 343 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
ROASTED CHICKEN WITH LEMON BUTTER
Steps:
- Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
- Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
- Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
- Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
- Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
- Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
- Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.
BUTTER ROASTED CHICKEN WITH ROASTED VEGETABLES
Provided by Food Network
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Heat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top.
- Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.
- For the vegetables: Heat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.
- For the plate: Combine some chicken and vegetables on a plate, enjoy!
GARLIC BUTTER ROAST CHICKEN
This roast chicken is perfectly tender & juicy on the inside with a garlic-butter crispy skin!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
- Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
- Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
- Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
- Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
- Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
- Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
- Remove the chicken from the oven and let rest 10-15 minutes before serving.
- Serve with the melted garlic butter in the pan if desired.
Nutrition Facts : Calories 458 kcal, Carbohydrate 2 g, Protein 36 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 150 mg, Sodium 135 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
ROAST CHICKEN WITH TARRAGON BUTTER AND MELTING ONIONS
A roast chicken seems to me to be the ultimate comfort meal for all the family. And it's so versatile: serve as a classic Sunday dinner with roast potatoes, or with a selection of salads or side dishes.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Mix the butter, garlic, ginger, tarragon and lemon zest in a small bowl; season with salt and pepper.
- Loosen the skin of the chicken breast by gently pushing your fingers between the skin and the meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer.
- Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs, and season.
- Roast for about 1½ hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Transfer to a board to rest. Remove the onions to a hot serving bowl.
- To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined. Pour in the wine and stock and whisk over a medium heat until thickened and smooth. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using. Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper.
- Carve the chicken and serve with the onions and gravy.
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HERB BUTTER ROASTED CHICKEN RECIPE - LAND O'LAKES
From landolakes.com
4.4/5 (7)Calories 780 per servingServings 6
- Combine Butter with Olive Oil & Sea Salt, garlic, salt and pepper in bowl; mix well. Rub chicken with butter mixture.
- Carefully remove hot skillet from oven. Place vegetables evenly in bottom of skillet; set prepared chicken on top of vegetables. Carefully place hot skillet back into oven.
BUTTER ROASTED CHICKEN - THE ONLY ROAST CHICKEN RECIPE …
From thekitchenmagpie.com
5/5 (34)Category DinnerCuisine North AmericanCalories 402 per serving
- Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
- Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
ROAST CHICKEN - RECIPETIN EATS
From recipetineats.com
5/5 (183)Total Time 1 hr 45 minsCategory Dinner, RoastsCalories 505 per serving
- Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken (see video). Do the top (the breast) and the drumsticks – not the underside.
BEST TUSCAN BUTTER ROAST CHICKEN RECIPE - HOW TO MAKE ...
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5/5 (5)Total Time 1 hr 45 mins
GARLIC BUTTER ROAST CHICKEN RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- 1. Heat your oven to 220C (200C fan-forced ). With a pair of kitchen scissors, cut the backbone out of the chicken (you can keep it to make stock) and press down on the breast to flatten.
- 2. Place skin up on a roasting tray, rub the skin with soy sauce and season with salt. Roast in the oven for 50 minutes. If your oven has a grill, turn on for the final 20 minutes of roasting to brown the skin. Remove the chicken to a serving plate, pour over any roasting juices and rest for 10 minutes.
- 3. While the chicken is resting, place the butter and garlic in a small saucepan over low-medium heat. Heat for around 5-8 minutes, swirling occasionally, until the butter and garlic have a nutty brown colour. Pour over the chicken, scatter with parsley sprigs and serve with lemon wedges.
- Tip: Rubbing dark soy sauce into the skin – whether a couple of days before or at the last minute – is easily the best way to brown a roast chicken evenly. Click here for more tips including how to brown butter
KETO ROAST CHICKEN WITH GARLIC BUTTER - RECIPE - DIET DOCTOR
From dietdoctor.com
4.6/5 (18)Total Time 55 minsCategory MealCalories 889 per serving
GARLIC HERB BUTTER ROASTED CHICKEN | EASY & DELICIOUS ...
From joyfulhealthyeats.com
5/5 (5)Category DinnerCuisine AmericanTotal Time 1 hr 10 mins
- Place the whole Just BARE chicken on a cutting board and pat it dry with paper towel. Using your hands gently separate skin from the meat on the breast, leg and thighs, being careful not to pop a hole through the skin. Using salt, season under the skin all over the bird. (This acts as a dry brine to keep moisture in the chicken.)
ROASTED CHICKEN WITH HERBS AND BUTTER - HEALTHY LIFE TRAINER
From healthylifetrainer.com
Ratings 1Servings 8Cuisine MediterraneanCategory Dinner, Main Course
- The first thing to do is to clean the chicken and pat with a kitchen towel; also, make sure there is not any water in the chicken cavity.
- Slide your finger underneath the chicken skin to loosen it be careful not to tear it. Loosening the chicken skin will allow you to put the dressing underneath the skin to maximize the flavour.
- Combine the butter, rosemary, thyme and chopped parsley, salt and pepper well then spread the mixture thoroughly under the chicken skin. Keep some for covering the skin as well.
- Stuff the chicken cavity with the lemon slices, onion, garlic and rosemary then tie the chicken legs with a string.
TUSCAN BUTTER ROAST CHICKEN - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
Published 2019-02-10
- Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients.
- In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes.
- In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.
- Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour.
- Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired.
HERB BUTTER ROAST CHICKEN WITH POTATOES - A SOUTHERN SOUL
From asouthernsoul.com
Reviews 13Servings 6Cuisine AmericanCategory Main Course
- Heat oven to 450 degrees. Place butter, salt, pepper, oregano, thyme and basil in a small bowl and mix together until smooth. Set aside.
- Drizzle olive oil in bottom of dutch oven or cast iron skillet. Layer potatoes, cut side down in bottom of pan. Season with salt and pepper. Place chicken on top of potatoes and spread herb butter over outside of bird. Insert garlic cloves into cavity of chicken. Place pot/skillet in oven. Set timer for 30 minutes.
- When timer goes off, turn oven down to 350 degrees continue cooking chicken for approximately 40 minute or until internal temperature reaches 165 degrees. Remove chicken from oven and tent with foil. Allow chicken to rest 15 minutes. To serve, carve chicken and place potatoes on serving plate. Drizzle with pan drippings.
BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 45 minsServings 4
- Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper.
- In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes.
- Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes.
- Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll into balls; keep covered with a damp paper towel. Using a lightly floured rolling pin, roll each piece of dough into an 1/8-inch-thick round.
8 WAYS TO ROAST CHICKEN WITH COMPOUND BUTTERS FROM …
From bonappetit.com
Author Dawn PerryPublished 2013-10-28
- Thai Compound Butter. Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version. View Recipe.
- Russian Compound Butter. View Recipe. Explore Bon Appétit Chicken Recipes Compound Butter.
ROAST CHICKEN WITH LEMON HERB BUTTER - PROPERFOODIE
From properfoodie.com
5/5 (2)Calories 496 per serving
- Start by preparing the herb butter by mashing 50g of softened butter with 2 cloves of minced garlic, the juice and zest of half a lemon and fresh leaves from 3 sprigs of thyme. Set to one side.NOTE: Mash together using a fork.TIP: mince the garlic by chopping finely, then add a pinch of sea salt and scrape the knife over the garlic and salt to create a garlic paste.
- Remove and discard any packaging from the chicken. If you have bought the chicken from your butchers check the cavity for the giblets. Remove and discard the giblets or if you prefer use to make gravy.If the legs are tied together, un-tie and open up to see inside the cavity. To add extra flavour during cooking, ingredients can be added to the cavity. Place half a lemon, half a garlic bulb inside the cavity. Next take 2 sprigs of rosemary, together with 3 sprigs of thyme and wrap 2 bay leaves around the sprigs. Secure the bunch of fresh herbs by wrapping and tying with string. Add the bunch of herbs to the cavity along with the lemon and garlic.
- Next, take the lemon herb butter that you prepared earlier and use the back of a spoon to spread the butter all over the surface of the chicken skin. Make sure to spread over the legs and wings as well.
ROASTED CHICKEN WITH GARLIC-THYME BUTTER - FOOD & WINE
From foodandwine.com
2/5 Total Time 2 hrs 10 minsServings 4
- Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken. Spread the butter evenly over the breast meat then smooth out the skin. Rub any extra garlic-thyme butter all over the outside of the chicken.
- Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine. Season the chicken with salt and pepper and set it in a small, flameproof roasting pan. Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes.
- Pour the pan juices into a small saucepan. Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the jus with salt and pepper and keep hot. Carve the chicken and serve with the jus and Mustardy Potato Pierogies.
PEANUT BUTTER ROAST CHICKEN - CO-OP
From coop.co.uk
Cuisine ['Asian']Total Time 1 hr 30 minsCategory ['Dinner', 'Main Courses']Calories 536 per serving
- 3. Carefully spread this mixture under the skin of the chicken, then place into a large roasting tin
- 4. Stuff the garlic, coriander and spring onions into the chicken cavity, then roast in the oven for 1 hour and 20-30 mins, basting regularly, until the juices run clear
BUTTER ROASTED CHICKEN - LANA'S COOKING
From lanascooking.com
4.8/5 (5)Total Time 1 hr 20 minsCategory Main DishesCalories 213 per serving
ROAST CHICKEN WITH CITRUS BUTTER - BEST RECIPES UK
From bestrecipesuk.com
Cuisine BritishCategory Sunday RoastsServings 4Total Time 1 hr 40 mins
GARLIC AND HERB ROAST CHICKEN RECIPE | SBS FOOD
From sbs.com.au
3.7/5 (12)Servings 4Cuisine AustralianCategory Main
GARLIC BUTTER ROASTED CHICKEN - MOM MAKES DINNER
From mommakesdinner.com
Cuisine AmericanCategory Quick And Easy DinnersServings 1Total Time 1 hr 5 mins
CHILI-BUTTER ROAST CHICKEN RECIPE - COOK.ME RECIPES
From cook.me
Cuisine AmericanTotal Time 1 hr 20 minsServings 10Calories 469 per serving
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From tastendash.com
Servings 4Total Time 1 hr 10 minsCategory Main Dish
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From emeritusvineyards.com
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From woolworths.com.au
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