ROAST CHICKEN WITH GARLIC-HERB BUTTER
When making roast chicken, the key to getting crispy, golden skin is to season your bird in advance and leave it in the fridge overnight. The chicken roasts directly on top of a baguette, which absorbs the pan drippings for a side as tasty as the main event.
Provided by Anita Lo
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
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.
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
HERB-GARLIC BUTTER SPATCHCOCKED CHICKEN
After you learn how to make a spatchcocked chicken (it's so much easier than it looks!) try your hand at this delicious recipe. An herb-garlic buttery mix makes this recipe delectable--stuffed under the skin and rubbed on top for extra taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line 15 x 10 x 1-inch pan with foil.
- Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
- In small bowl, beat remaining ingredients with electric mixer on medium speed until light and fluffy. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub half of butter mixture under skin to cover entire breast area; gently replace skin. Rub remaining butter mixture on outside of chicken.
- Roast uncovered 30 minutes. Brush chicken with pan juices. Roast 30 to 35 minutes longer or until thermometer inserted in thickest part of breast reads at least 165°F. Serve chicken with pan juices, if desired.
Nutrition Facts : Calories 400, Carbohydrate 0 g, Cholesterol 165 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g
CHICKEN WITH GARLIC HERB BUTTER
Sometimes the simplest recipes are the best. Take a boneless, skinless chicken breast, cook it to perfection, and top it with homemade garlic herb butter. That's it! Serve this over rice, with a lovely simple salad, or both! Plus, this whole baked chicken recipe can be done in under 30 minutes, which makes it great for those busy weekday evenings when you need dinner done in a flash.
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 475.
- Season with salt and pepper on both sides.
- Melt butter in a large skillet over medium heat. Drizzle in the olive oil.
- Add the chicken and cook for 2-4 minutes on each side until browned (but not cooked through).
- Transfer browned chicken to preheated oven (if not using an oven-safe skillet, transfer chicken to a greased baking dish first). Bake chicken for about 15 minutes until cooked through (internal temperature should read 165 degrees).
- In a small bowl combine butter, garlic powder, minced garlic, and fresh herbs (see notes for using dried herbs) and mash/mix with a fork until combined.
- When chicken is finished cooking, immediately top with a hearty spoonful of the garlic butter mixture. Allow it to melt over the chicken for a minute or two before slicing chicken. Enjoy!
Nutrition Facts : Calories 185 kcal, Carbohydrate 3 g, Protein 25 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 76 mg, Sodium 458 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 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
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
Categories Chicken Garlic Herb Onion Poultry Roast Kid-Friendly Back to School Dinner Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
- Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
- Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.
More about "chicken with garlic herb butter recipes"
GARLIC HERB-BUTTER ROASTED CHICKEN - THE MOUNTAIN …
From themountainkitchen.com
5/5 (2)Total Time 2 hrs 35 minsCategory Main CourseCalories 663 per serving
- Arrange a rack in the center of the oven, and preheat to 375 degrees F set for convection baking if you have it (see notes). Line the bottom of a roasting pan with aluminum foil. Set aside.
- Mince four (4) of the three (3) garlic cloves. In a small pot over low heat, mix the minced garlic with the butter, herbs, onion powder and the lemon juice and zest. Season with salt and pepper, to taste.
- Remove the neck bone and giblets from inside of the chicken's cavity. Pat the chicken dry with paper towels. Place the chicken, breast side up on a rack inside a shallow roasting pan, or a deep baking pan.
- Place the roasting pan in the center of the oven and bake for one hour. After an hour, use an instant-read thermometer to check the temperature if you are not using a cooking thermometer with probe. At this point, the internal temperature should be hovering around 150 degrees. Brush the chicken in its own juices from the bottom of the pan. Return the chicken to the oven and continue to roast. Tent the chicken with foil it begins to over-brown.
SKILLET CHICKEN RECIPE WITH GARLIC HERB BUTTER SAUCE
From cookingclassy.com
4.9/5 (78)Calories 335 per servingCategory Main Course
- Heat a large 12-inch skillet over medium-high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
- Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.
- Cook chicken about 5 - 6 minutes per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
- Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.
CROCK POT WHOLE CHICKEN RECIPE WITH GARLIC HERB BUTTER
From wholesomeyum.com
GARLIC HERB BUTTER ROAST CHICKEN RECIPE WITH ROOT …
From fromachefskitchen.com
CITRUS GARLIC HERB BUTTER ROASTED CHICKEN - WOMEN OF TODAY
From womenoftoday.com
SPATCHCOCK CHICKEN WITH GARLIC-HERB BUTTER - 40 APRONS
From 40aprons.com
BUTTERY GARLIC-HERB CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
WHAT TO SERVE WITH ROTISSERIE CHICKEN – 54 BEST SIDES
From pantryandlarder.com
GARLIC HERB BUTTER ROASTED CHICKEN [VIDEO] - SWEET AND SAVORY …
From sweetandsavorymeals.com
GARLIC HERB CHICKEN RECIPE - EASY BUT DELICIOUS - CHISEL & FORK
From chiselandfork.com
GARLIC HERB BUTTER EASY FAMILY RECIPES | HOWARD RECIPES
From howardrecipes.pages.dev
GARLIC HERB BUTTER ROAST CHICKEN - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CROCK POT WHOLE CHICKEN RECIPE WITH GARLIC HERB BUTTER
From yumketo.pages.dev
CHICKEN WITH GARLIC HERB BUTTER - RECIPESCITI
From recipesciti.com
RECIPES: THESE ONE-POT CHICKEN DISHES MAKE A SATISFYING MEAL
From ocregister.com
ROASTED HERB AND GARLIC BUTTER SPATCHCOCK CHICKEN
From seasonedskilletblog.com
ROASTED CHICKEN RECIPE WITH GARLIC HERB BUTTER - EATWELL101
From eatwell101.com
CARRIE RECIPES 31: GARLIC BUTTER HERB STEAK BITES WITH POTATOES
From carrierecipes31.blogspot.com
GARLIC HERB BUTTER CHICKEN - 40 APRONS
From 40aprons.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