Makeover Butter Roasted Chicken Food

BUTTER ROASTED CHICKEN WITH ROASTED VEGETABLES

Butter Roasted Chicken with Roasted Vegetables image

Provided by Food Network

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 chicken, about 3 pounds/1.2 kg
Sprig fresh rosemary
Sprig fresh thyme
Few sprigs fresh tarragon
Salt and freshly ground black pepper
1/4 cup/60 g butter
6 small potatoes, peeled and cut into grins
4 carrots, cut in half, then halved lengthwise
3 leeks, washed, trimmed and cut into logs
2 handfuls cherry tomatoes
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
2 tablespoons butter
2 bay leaves
Branch fresh rosemary, cut in 3

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!

BUTTER-HERB ROASTED CHICKEN

Butter-Herb Roasted Chicken image

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

Ingredients

1/2 cup butter, softened
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves
2 cloves garlic, finely chopped
1 1/4 teaspoons salt
1 teaspoon pepper
1 whole chicken (about 4 lb)
12 small whole carrots with tops or 3 large carrots, cut into 1-inch pieces
1 lb fingerling potatoes, cut lengthwise in half
2 sweet onions, each cut into 6 wedges
2 tablespoons olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)

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

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