Herb Chicken With Honey Butter Food

GARLIC AND HERB BAKED CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, combine wings, vegetable oil, garlic powder, herbs de Provence, and salt. Use tongs to toss and coat evenly.
• Spread wings onto the prepared baking sheet and bake for 15 minutes. Remove from the oven and use metal tongs to flip. Return to the oven for an additional 15 minutes.
• While the wings are cooking, make the glaze. Melt butter in a small skillet over medium-high heat. Once melted, add minced garlic and herbs de Provence and cook until fragrant, about 30 seconds. Add honey and stir until smooth.
• Once fully cooked, remove wings from the oven and change the oven to broil. Flip all wings skin-side up and brush with glaze. Broil for 2-4 minutes until crispy.
• Serve immediately, topped with chopped fresh herbs.

HERB CHICKEN WITH HONEY BUTTER FOR TWO

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture., In a small skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until chicken juices run clear. Meanwhile, combine butter and honey. Serve with chicken.

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.

SPATCHCOCKED CHICKEN WITH HERB BUTTER

Steps:

• In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
• Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

HERB CHICKEN WITH HONEY BUTTER

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in butter until a thermometer reads 165°, 4-5 minutes on each side. Meanwhile, combine softened butter and honey. Serve with chicken.

BUTTERMILK HERB FRIED CHICKEN

Steps:

• Combine all coating ingredients in 9-inch pie pan. Dip chicken in buttermilk, then in coating mixture.
• Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning occasionally, until chicken is golden brown and fork tender (20 to 25 minutes).
• Buttermilk Substitute: Use 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 10 minutes.
• TIP: If chicken breasts are too thick, pound them to 1/2-inch thickness using a meat mallet.
• TIP: Reduce heat if chicken browns too quickly.