ROAST CHICKEN WITH HERB BUTTER RECIPES
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
HERB BUTTER ROASTED CHICKEN RECIPE | LAND O’LAKES
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
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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Calories 561 calories per serving
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