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Roast Chicken with Herb Butter

Roasted Chicken with Herb Butter

Roasted Chicken with Herb Butter

I suggested P.S. buy a large chicken for roasting on a lazy Sunday afternoon.  It was super windy (we’re always windy here) so grilling would have been a challenge.  Best to tuck a chicken into the oven for roasting.  We had plenty of leftover salad from a weekend party and roasting a chicken would be a quick dinner.

We like to use regionally grown chickens

We like to use regionally grown chickens

My P.S. returned from the grocery store with not one, but two chickens.  He said they didn’t have large ones so two medium ones would have to do.  We’d have quick leftovers for a couple of nights, which was a good thing.  Chicken dishes are ultra fast once the chicken is already cooked.

Mexican Herb Butter

Mexican Herb Butter

I had leftover herb butter from making potato skins for the party.  It would be excellent tucked under the skins and rubbed all over the chickens.  I’d never done that before but the chefs on TV are always sticking their hands up the chicken and seasoning it with herbs and butter.  Having herb butter already made gave me a head start.

Arrange chicken(s) in a foil covered pan

Arrange chicken(s) in a foil covered pan

I prepared a 9×13 pan by lining it with foil so that clean up after dinner would be easy.  Scrubbing out big roasters on a lazy Sunday is on my “avoid” list.  I tucked the chickens into the pan and loosened the top skins so that my hand could smear the butter all over inside the breasts.  I also buttered the outside of the chicken, getting it on all limbs as well.

Loosen the skin over the breasts and push butter up under the skin with your fingers.  Rub it all over the outside as well

Loosen the skin over the breasts and push butter up under the skin with your fingers. Rub it all over the outside as well

The oven was preheated to 375°F and I slid the pan onto a rack in the center of the oven.  I set the timer for an hour to check the temperature.  I wanted to be about 165°.  It would rise the final 5 degrees as it set covered with foil after being removed from the oven.

Roast until the thermometer registers 165 degrees internally

Roast until the thermometer registers 165 degrees internally

The chicken smelled wonderful roasting in the oven.  We don’t often roast a whole chicken.  We usually buy it already cut up into pieces and in summer my P.S. grills it, often with different marinades.

The chicken turned out very moist and SO flavorful.  I can’t describe how adding the herb butter elevated the chicken to a whole new level!  We had slices of breast and a drumstick and leg each.  I’m a “sticking your hand up a chicken with butter and herbs” convert for sure.  It always sounded  too fussy for me, but I was wrong.  Mark that on your calendars.

The leftovers were excellent for cold sandwiches the next night, and by the weekend I made a pasta dish that was super delicious as well.  I’ll post that at another time.

Herb Butter

1 teaspoon Mexican oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
Large pinch cayenne

Mix well with a fork and refrigerate if not used immediately.Tiara Logo

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