Buttery Roast Chicken Recipes

BUTTERY HERB ROASTED CHICKEN

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.

BUTTERMILK ROAST CHICKEN

Steps:

• Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.
• Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.
• Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.
• Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.
• Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.
• Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

BUTTERY ROAST CHICKEN

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.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

FAMOUS BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
• Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

BUTTER-HERB ROASTED CHICKEN

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.

BUTTER ROAST CHICKEN

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.

ROAST CHICKEN IN A BUTTER CRUST

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-ROASTED CHICKEN

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.

GREEN-GARLIC-RUBBED BUTTERY ROAST CHICKEN

Steps:

• Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.
• Place a rack in middle of oven; preheat to 325°F. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add zest and butter and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside.
• Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside.
• Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet.
• Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155°F (don't worry; temperature will climb to 165°F as the chicken rests), 80-90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes.
• Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.

EASY BUTTER CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
• Add the tomato sauce and bring to a simmer.
• Add the water and cream and return to a simmer.
• Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
• Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!