Moms Foolproof Butter Roast Chicken Recipes

LIGHT BUTTER ROASTED CHICKEN

Steps:

• Place chicken in an ungreased 13-in. x 9-in. baking dish. In a small saucepan, combine the remaining ingredients; bring to a boil. Remove from the heat and pour over chicken. Cover and bake at 325° for 1 to 1-1/4 hours or until chicken juices run clear, basting occasionally.

STUPID SIMPLE ROAST CHICKEN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
• Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

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.

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.

FOOLPROOF ROAST CHICKEN DINNER

Steps:

• Preheat oven to 450 degrees F with a rack in the upper third of oven.
• Place shallots, radishes and/or turnips, sweet potato, fennel, carrots, and 4 sprigs thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss well to coat.
• In a small bowl, combine 2 tablespoons salt and 1 tablespoon pepper. Dry chicken thoroughly with paper towels. Using your fingers, slide beneath skin of breast, thighs, and drumsticks, to ease in seasoning. Push slices of butter under breast of chicken. Season chicken thoroughly with salt and pepper mix, being sure to season under the skin of the breast and legs, inside the cavity, and on the underside of the bird. Stuff garlic and remaining thyme sprigs in the cavity.
• Place chicken on top of vegetables on sheet pan and transfer to oven.
• Roast until vegetables are charred and chicken is cooked through and crispy, about 1 hour 10 minutes, rotating sheet pan and flipping vegetables halfway through roasting. Serve with lemon wedges.

MOM'S FOOLPROOF BUTTER-ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees F.
• Pat dry the chicken and rub the inside with half of the lemon; squeeze the juice inside also and place in chicken cavity.
• Season cavity with salt and pepper.
• Rub outside of chicken with butter, season to taste with salt and pepper, and truss chicken.
• Place chicken breast up on a rack in a roasting pan in the center of the oven.
• Roast about one hour or until chicken juices run clear, or until thickest part of the thigh registers 185 degrees F on a meat thermometer.
• Remove chicken from oven and let stand 10 minutes before carving (for juicier meat).
• Note: At no time during roasting is basting required.
• Leave the oven door closed.