BUTTERED WHOLE CHICKEN RECIPES

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HERB BUTTER WHOLE ROASTED CHICKEN | FOODTALK



Herb Butter Whole Roasted Chicken | Foodtalk image

Provided by Melissa

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 10

4-pound whole chicken, rinsed
2–3 teaspoon dried thyme
2 teaspoon dried rosemary
1 teaspoon dried sage
6 tablespoons butter
1 medium onion, chopped
4 medium carrots, chopped 1 inch
4–6 garlic cloves (leave the skin on)
1 lemon, cut in quarter
salt and pepper, for taste

Steps:

  • Preheat oven to 425° F (220° C).
  • Chop carrots and onions, place in an iron cast pan or roasting pan along with the garlic cloves. Set to the side. No need to season the veggies, as the drippings from the chicken will fall and caramelize them as they cook.
  • Remove giblets from the inside of the chicken and any leftover feathers.
  • Rinse the inside and outside, and pat dry with paper towels or cloth kitchen towel. Don’t skip this step. This is needed to obtain crispy skin and to prevent moisture in the oven.
  • Season the inside and outside of the chicken with salt and pepper.
  • Mix the butter with the dried thyme, rosemary, and sage in a bowl. You may have to pop the butter in the microwave to soften, do not melt.
  • Make a few cuts with a knife on both sides of the breast, thighs, and drumsticks to loosen the skin.
  • Rub the butter mixture over the entire chicken and gently slide the butter mixture under the skin and between the meat.
  • Place the chicken breast side up on top of the veggies in the cast iron skillet.
  • Stuff the inside of the chicken with the lemon cut in four.
  • Roast for 55-60 minutes or until juices run clear and internal temperature reaches 165° F (74° C). Baste the chicken at the 25-minute mark.
  • Remove from oven, baste with the juices and let cool for 15 minutes.
  • Serve with rice or quinoa, the roasted veggies, garlic clove, and a lemon wedge. Make sure to squeeze the garlic paste over the chicken and squeeze the juice from the roasted lemon on top. Delish!

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

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

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