HERB BUTTER WHOLE ROASTED CHICKEN | FOODTALK
Provided by Melissa
Total Time 70 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 4
Number Of Ingredients 10
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 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
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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