BUTTER HERB CHICKEN RECIPES

Name: Butter-Herb Roasted Chicken
Prep time: 25 min
Total time: 1 h 55 min
Yield: 4
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)

BUTTER-HERB ROASTED CHICKEN RECIPE - BETTYCROCKER.COM

Butter-Herb Roasted Chicken Recipe - BettyCrocker.com image

Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 25 minutes

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 , CarbohydrateContent 32 g, FatContent 6 , FiberContent 4 g, ProteinContent 51 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 1270 mg

HERB BUTTER ROASTED CHICKEN RECIPE - LAND O'LAKES

Herb Butter Roasted Chicken Recipe - Land O'Lakes image

Roast chicken with fresh parsley and garlic to create a savory whole chicken dish.

Provided by Land O'Lakes

Categories Butter Chicken Rosemary Main Course Savory Baking Herb Meat, poultry, and seafood Dairy

Total Time 0 minutes

Prep Time 35 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

Chicken
1 (3- to 4-pound) whole roasting chicken
1/4 cup * Land O Lakes® Butter with Olive Oil & Sea Salt
1 tablespoon finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon pepper
Vegetables
12 ounces (about 2 cups) small red potatoes
3 large (about 2 cups) carrots, peeled, trimmed, cut into 2-inch lengths
1 medium (1 1/2 cups) onion, peeled, cut into 1-inch chunks
1/4 cup chopped fresh parsley

Steps:

Place empty 10-inch cast iron skillet in oven. Heat oven to 450°F.
Pat chicken dry; tuck wings underneath chicken and truss legs. Set aside.
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.
Reduce oven temperature to 400°F. Bake 50 minutes; sprinkle chicken with parsley. Continue baking 10-15 minutes or until meat thermometer inserted into thickest part of chicken thigh reaches 165°F. Remove from oven; tent loosely with aluminum foil, allowing chicken to rest 10 minutes before carving and serving.

Nutrition Facts : Calories 780 calories, FatContent 44 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 245 milligrams, SodiumContent 710 milligrams, CarbohydrateContent 18 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 74 grams

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