GARLIC HERB BUTTER ROAST CHICKEN
Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!
Provided by Karina
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
- Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
- Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
- Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
- Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
- Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
- Baste again, then broil for a further 2-3 minutes, until golden.
- Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Nutrition Facts : Calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 234 mg, Sodium 195 mg, ServingSize 1 serving
BUTTERY ROAST CHICKEN
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Categories Bon Appétit Breadcrumbs Butter Dinner Roast Chicken Thyme Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Mix breadcrumbs, thyme, lemon zest, 1 cup butter, and 1 Tbsp. salt in a medium bowl with a rubber spatula to combine. Transfer butter mixture to a disposable pastry bag without a tip or a resealable plastic bag. Cut off the tip of pastry bag (or snip off one corner if using a plastic bag).
- Starting at the neck end of the chicken, gently slide your fingers between skin and breast to loosen skin; continue into the thigh and leg to fully separate skin from meat without tearing.
- Squeeze butter mixture under the skin on top of breasts and work it over breasts, thighs, and drumsticks so everything is evenly covered with butter. Rub outside of skin with remaining 1/2 cup butter; season chicken all over with salt. Tie legs together with kitchen twine. Transfer chicken to a wire rack set inside a rimmed baking sheet.
- Place chicken in oven and pour 1/2 cup water into baking sheet (this will prevent juices from scorching). Roast until skin is dark golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 45-55 minutes. Transfer to a cutting board; let rest at least 10 minutes before carving.
BUTTERY HERB ROASTED CHICKEN
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 599 calories, Fat 42g fat (17g saturated fat), Cholesterol 191mg cholesterol, Sodium 703mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 48g protein.
GARLIC BUTTER ROAST CHICKEN
This roast chicken is perfectly tender & juicy on the inside with a garlic-butter crispy skin!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
- Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
- Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
- Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
- Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
- Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
- Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
- Remove the chicken from the oven and let rest 10-15 minutes before serving.
- Serve with the melted garlic butter in the pan if desired.
Nutrition Facts : Calories 458 kcal, Carbohydrate 2 g, Protein 36 g, Fat 33 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 150 mg, Sodium 135 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
BUTTER-HERB ROASTED CHICKEN
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
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
ONE-PAN ROAST BUTTER CHICKEN
Try this twist on roast chicken. It's up to you whether you serve it as a curry with rice and naan bread or as a roast with your favourite Sunday lunch trimmings
Provided by Tommy Banks
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 19
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the lemon halves in the chicken cavity. Stir all the ingredients for the curry butter together and season with salt and lots of pepper. Use your fingers to stuff the curry butter under the skin and smear it all over the meat.
- Place the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then turn the oven down to 180C/160C/gas 4. Continue to roast for 40 mins, or until the chicken is cooked through. Remove the chicken from the tin and leave to rest while you make the sauce.
- If your roasting tin is flameproof, place it directly on the heat, if not, scrape all the buttery goodness from the tin into a saucepan and set over a low heat to make the sauce. Gently sweat the garlic and ginger in the curry butter. Scatter in the cardamom, cloves and fennel seeds and cook for 2 mins, then add the ground spices and cook for another 2 mins. Pour in the passata and gently reduce by half before adding the cream and reducing by a third. To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the cavity of the chicken. Carve the chicken and serve with the sauce.
Nutrition Facts : Calories 869 calories, Fat 70 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
More about "buttery roast chicken recipes"
BUTTERY ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (10)Author Alex LauServings 4Estimated Reading Time 1 min
HERBED BUTTER ROASTED CHICKEN - PEACE LOVE AND LOW …
From peaceloveandlowcarb.com
70 EASY CHICKEN DINNERS RECIPES — BEST CHICKEN DINNER …
From delish.com
JUICY ROAST CHICKEN RECIPE (WITH HERB GARLIC BUTTER)
From littlesunnykitchen.com
CLASSIC SUNDAY DINNER ROASTED CHICKEN WITH GARLIC BUTTER
From scrambledchefs.com
LEMON HERB BUTTER ROAST CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
BAKED CHICKEN BREAST (SUPER JUICY & EASY!)
From wholesomeyum.com
BUTTER-ROASTED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (14)
- Place a rack in upper third of oven; preheat to 425°. Pat chicken dry with paper towels (do not rinse) and place, breast side up, on a rack set inside a roasting pan. Working from neck end of chicken, gently loosen skin from breasts, then, working from cavity end, gently loosen skin from around thighs and legs. Using your hands, spread half of butter under skin. Rub remaining butter all over outside of bird; season chicken with salt. Loosely tie legs together with kitchen twine and tuck wing tips underneath bird.
- Add 1 cup water to pan and roast chicken, adding more water as needed to maintain some liquid in pan, until skin is brown and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 50–60 minutes. Transfer to a cutting board and let rest at least 15 minutes before carving. Serve with pan juices alongside.
NICK’S PICK | ORGANIC CHICKEN WITH DILL SOUR CREAM
From makegoodfood.ca
GARLIC HERB BUTTER ROAST CHICKEN - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
BEST TOMATO BUTTER ROAST CHICKEN RECIPE - HOW TO MAKE ROAST …
From delish.com
ROASTED WHOLE CHICKEN WITH HERB BUTTER RECIPE - SEVEN SONS FARMS
From sevensons.net
SIMPLE CHICKEN GRAVY RECIPE - TASTING TABLE
From tastingtable.com
GREEN-GARLIC-RUBBED BUTTERY ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
BUTTER ROASTED CHICKEN RECIPE - LANA’S COOKING
From lanascooking.com
GARLIC BUTTER ROAST CHICKEN - CULINARY HILL
From culinaryhill.com
GARLIC HERB BUTTER ROAST CHICKEN - JOY FILLED EATS
From joyfilledeats.com
KETO ROAST CHICKEN IN GARLIC BUTTER - RECIPE - DIET DOCTOR
From zdistracted.aebor.dynu.net
ROAST CHICKEN WITH CHICKEN JUICE RICE AND ORANGE AND ONION SALAD …
From telegraph.co.uk
GARLIC BUTTER ROAST CHICKEN - THE ROASTED ROOT
From theroastedroot.net
CLASSIC ROAST CHICKEN WITH BREAD AND BUTTER STUFFING
From smh.com.au
ROAST CHICKEN WITH LEMON-BASIL BUTTER SAUCE
From thesaltedpotato.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love