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
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
BUTTER-ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 2h10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Cut the wing tips off the chickens with sharp kitchen scissors. Use your fingers to loosen the skin over the breast of each bird to form 4 pockets. Rub 1 teaspoon of the butter into each pocket. Sprinkle the salt and pepper all over the skin and inside the cavities. Place the leeks and the lemon slices in the cavities.
- Place the chickens on a rack in a roasting pan. Roast for 15 minutes. Turn the oven down to 375 degrees. Baste the chickens well. Continue roasting until the juices run clear when the chicken is pricked with a fork in the thickest part of the thigh, about 1 1/2 hours, basting every 15 minutes. Let stand for 10 minutes before carving into serving pieces.
Nutrition Facts : @context http, Calories 827, UnsaturatedFat 34 grams, Carbohydrate 11 grams, Fat 56 grams, Fiber 2 grams, Protein 66 grams, SaturatedFat 17 grams, Sodium 1374 milligrams, Sugar 3 grams, TransFat 0 grams
BUTTER ROASTED CHICKEN WITH ROASTED VEGETABLES
Provided by Food Network
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Heat the oven to 400 degrees F. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top.
- Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.
- For the vegetables: Heat the oven to 400 degrees F. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.
- For the plate: Combine some chicken and vegetables on a plate, enjoy!
ROAST CHICKEN IN A BUTTER CRUST
Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree. The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain - chicken in bread - but she uses a buttery pie crust instead of bread dough. The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off. You can finish baking it up to two hours before serving - or even longer, as it's also good at room temperature. Ms. Lynch recommends it as picnic fare. This stuffing is a familiar one, but any combination of sautéed vegetables and aromatics could be used, like mushrooms, winter squash or fennel; garlic, ginger or leeks; tarragon and parsley.
Provided by Julia Moskin
Categories dinner, one pot, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the crust: In a stand mixer fitted with the paddle attachment, combine flour, salt and sugar and mix briefly to combine. Add butter pieces and mix until butter breaks into smaller pieces and is evenly mixed with flour. Add 1/2 cup cold water and mix until dough begins to come together in one lump.
- Turn off mixer, remove paddle and attach dough hook. Knead at low speed until a smooth mass forms, about 2 minutes. Turn dough out onto a lightly floured surface and knead by hand: push dough away from you with the heel of your hand, fold it over toward you, give it a quarter-turn, then repeat until dough feels elastic and moist. If dough feels sticky, knead in flour as you go, 1 tablespoon at a time. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
- Make the chicken: Cut off wing tips and discard (or save for stock). Pat bird dry and sprinkle inside and out with salt and pepper. Refrigerate, loosely covered, while you make the stuffing (or longer, up to 2 days).
- Heat oil or butter in a medium skillet over medium heat. Add vegetables, herbs and a pinch of salt and cook, stirring, at a gentle sizzle until vegetables are tender, about 8 minutes. Reduce heat as necessary to prevent browning. Set aside to cool.
- Heat oven to 400 degrees.
- Stuff chicken with the vegetables. To secure stuffing and keep the bird in a compact shape, cross legs at the "ankles" and tie together with twine.
- On a lightly floured surface, roll dough out into a rough circle that's large enough to enclose the chicken. Place stuffed chicken, breast side down, in the center. Wrap dough up and around the bird, encompassing it completely. Overlap the edges and pinch them closed to make a seam. Turn wrapped bird over and place seam side down on a baking sheet.
- Whisk egg white with 1 tablespoon water and brush all over dough. Sprinkle very lightly with salt. Bake until crust is golden brown and meat is cooked through (165 degrees; it is O.K. to puncture the crust with the thermometer), 1 to 1 1/2 hours depending on size.
- Let cool 1 to 2 hours before serving. The meat will remain hot and the juices will be absorbed into the meat and the stuffing.
- To serve, use your hands to break off the top of the crust and place on the baking sheet. The breasts will be on top: peel off skin, discard, and carve the breast meat off the bone. Continue carving, without turning bird over. The juices will soak into the crust and pool on the baking sheet: this is exactly what you want. Cut the twine and use a spoon to remove stuffing and divide on serving plates. Add chicken and pieces of crust to each plate. Tilt pan and spoon up juices to pour over meat and vegetables. Serve immediately.
BUTTER ROAST CHICKEN
When I was newly married, I was very interested in cooking, so I started to collect recipes. My new sister-in-law's mother sent me her family's favorite chicken recipe, and I knew it was destined to be a favorite in our household. The delicate flavor of lemon makes this dish great. -Elisabeth Garrison, Elmer, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken in an ungreased 13-in. x 9-in. baking dish. Combine the remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. , Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally.
Nutrition Facts :
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.
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 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
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.
More about "butter roasted chicken recipes"
BUTTER ROASTED CHICKEN - THE ONLY ROAST CHICKEN RECIPE …
From thekitchenmagpie.com
5/5 (34)Category DinnerCuisine North AmericanCalories 402 per serving
- Combine the butter with the oil and poultry seasoning until completely mixed. Rub onto the outside of the entire chicken completely, until coated.
- Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture.
BUTTER-ROASTED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (14)Estimated Reading Time 1 min
- 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.
GARLIC BUTTER ROAST CHICKEN - SIP AND FEAST
From sipandfeast.com
LEMON BUTTER ROASTED CHICKEN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
HERB BUTTER ROASTED CHICKEN - EASY CHICKEN RECIPES (HOW TO …
From easychickenrecipes.com
GARLIC HERB BUTTER ROASTED CHICKEN [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE RECIPE
From foodandwine.com
GARLIC BUTTER ROASTED CHICKEN - MOM MAKES DINNER
From mommakesdinner.com
BUTTER ROASTED CHICKEN RECIPE - SOUTHERN PLATE
From southernplate.com
GARLIC BUTTER ROAST CHICKEN - THE ROASTED ROOT
From theroastedroot.net
BUTTER ROASTED CHICKEN - LANA’S COOKING
From lanascooking.com
BUTTER CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
CLASSIC SUNDAY DINNER ROASTED CHICKEN WITH GARLIC BUTTER
From scrambledchefs.com
BUTTER CHICKEN | RECIPETIN EATS
From recipetineats.com
ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
BUTTER CHICKEN RECIPE- OUR OVEN ROASTED VERSION
From sizzleandsalt.com
BUTTERMILK ROAST CHICKEN - COOKING CLASSY
From cookingclassy.com
GARLIC BUTTER ROAST CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
GARLIC HERB-BUTTER ROASTED CHICKEN - THE MOUNTAIN KITCHEN
From themountainkitchen.com
HERB BUTTER ROASTED CHICKEN RECIPE | LAND O’LAKES
From landolakes.com
GARLIC HERB BUTTER ROAST CHICKEN - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
BUTTER CHICKEN | RICARDO
From ricardocuisine.com
LEMON GARLIC BUTTER ROAST CHICKEN - BUTTER BE READY
From butterbeready.com
ROASTED CHICKEN THIGHS WITH HERB BUTTER RECIPE | MYRECIPES
From myrecipes.com
ROASTED CHICKEN WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
GARLIC BUTTER ROAST CHICKEN MAIN DISHES - MANY SIMPLE RECIPES
From manysimplerecipes.com
ROAST CHICKEN BREAST WITH TRUFFLE BUTTER RECIPE - MAGNOLIA
From magnolia.com
ROASTED HONEY GARLIC BUTTER CHICKEN RECIPE - RECIPES.NET
From recipes.net
GARLIC HERB BUTTER ROASTED CHICKEN IN A DUTCH OVEN
From carmyy.com
BUTTER GARLIC CHICKEN TIKKA ROAST | बटर गार्लिक चिकन …
From youtube.com
LEMON HERB BUTTER ROAST CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
HERB BUTTER WHOLE ROASTED CHICKEN - TASTE N DASH WITH MELISSA
From tastendash.com
BROWN SUGAR BUTTER ROASTED CHICKEN RECIPE - HOW SWEET EATS
From howsweeteats.com
ROASTED CHICKEN WITH APPLE BUTTER GLAZE - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
HERBED BUTTER ROASTED CHICKEN - PEACE LOVE AND LOW CARB
From peaceloveandlowcarb.com
ROASTED CHICKEN WITH LEMON SAUCE - THERESCIPES.INFO
From therecipes.info
GARLIC BUTTER ROASTED WHOLE CHICKEN - PRIMAVERA KITCHEN
From primaverakitchen.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