Indulge in the delectable flavors of our butter-roasted chicken, a culinary masterpiece that promises to tantalize your taste buds. This dish is an effortless blend of simplicity and sophistication, featuring tender and juicy chicken roasted to perfection with a golden-brown, crispy skin. The secret lies in our carefully crafted blend of herbs and spices, which infuse every bite with an explosion of flavors. Accompanying the chicken is a medley of roasted vegetables, each contributing their unique textures and flavors to create a symphony of tastes. Whether you're a seasoned chef or a home cooking enthusiast, our butter-roasted chicken recipe is sure to become a staple in your culinary repertoire.
Let's cook with our recipes!
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
MISO BUTTER ROASTED CHICKEN
I love this recipe for its simple front-end prep. Spatchcock the chicken yourself or ask your butcher to spatchcock it for you. Then the only work left to do is to chop the veggies. Once it's in the oven, there's ample time to set the table and talk. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Mix mushrooms, potatoes, Brussels sprouts and garlic; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Place in a shallow roasting pan. , Place chicken on a work surface, breast side down and tail end facing you. Using kitchen shears, cut along each side of backbone; discard backbone. Turn chicken over so breast side is up; flatten by pressing down firmly on breastbone until it cracks. Place chicken on a rack over vegetables. Twist and tuck wings under to secure in place. Combine butter and miso paste; spread over skin (mixture will be thick). , Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours, covering loosely with foil after 45 minutes of cooking. (Miso mixture on chicken will appear very dark while roasting.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 653 calories, Fat 37g fat (13g saturated fat), Cholesterol 170mg cholesterol, Sodium 912mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 54g protein.
APPLE-BUTTER BARBECUED ROASTED CHICKEN
I love cooking so much I sometimes think of recipes in my sleep and wake up to write them down! This dream-inspired dish is my family's favorite way to eat chicken. -Holly Kilbel, Akron, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken., Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan. , Grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving.
Nutrition Facts : Calories 441 calories, Fat 24g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 489mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 43g protein.
ROASTED CHICKEN WITH FISH-SAUCE BUTTER
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
- Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
- While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
- To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).
ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE
Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
- Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
- In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 40 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1442 milligrams, Sugar 35 grams, TransFat 0 grams
ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE
Provided by Damaris Phillips
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
- For the roasted chicken: Preheat the oven to 425 degrees F.
- Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
- Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
- For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
- Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.
ROASTED CHICKEN WITH LEMON BUTTER
Steps:
- Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
- Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
- Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
- Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
- Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
- Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
- Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.
ROASTED WHITE MISO-BUTTER CHICKEN
Thighs are the best part of the chicken, and this is a really quick way to make them delicious. The miso gives a delightful umami flavor that really saturates the chicken. The honey gives it a nice crisp and color. So very good and so easy.
Provided by bolshevik
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix miso paste, butter, honey, and rice vinegar together in a bowl. Rub mixture on chicken thighs, making sure to rub under and over the skin. Place thighs in a large roasting pan with enough distance between them to roast evenly.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 10.2 g, Cholesterol 86.2 mg, Fat 18 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 6.9 g, Sodium 535 mg, Sugar 7.3 g
ROASTED CHICKEN WITH GARLIC, ROSEMARY AND LEMON BUTTER
Steps:
- 1. Adjust oven rack to middle position; heat oven to 450 degrees. Line bottom of broiler pan with foil, place broiler pan rack on top; set aside. In small bowl, mix 1/2 teaspoon salt with garlic, rosemary, lemon zest, and butter until combined. Sprinkle underside of chicken liberally with salt and pepper. Following illustrations 1 through 3 below, gently loosen bottom portion of skin covering each breast. Using small spoon, place a quarter of softened butter under skin, directly on meat in center of each breast half. Using spoon, spread butter evenly over breast meat. Rub skin of each whole breast with 1 1/2 teaspoons oil and sprinkle liberally with pepper. Set chicken on roasting rack and then on rimmed baking sheet. 2. Roast until thickest part of breast registers 160 degrees on instant-read thermometer, 50 to 60 minutes. Transfer chicken to cutting board and let rest 5 minutes. To carve, follow illustrations 1 through 3 below. Serve immediately.
MAPLE-BUTTER ROASTED CHICKEN
This maple-butter roasted chicken is a star with roasted veggies or any side dish you wish to serve with it. Found this written on a recipe card -- not sure where I originally found it.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Mix softened butter, maple syrup and chopped thyme into a paste.
- Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme. Loosen the skin on the chicken breast and thighs and spread half of the butter mixture under the skin. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
- Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F. (about 1.5 hours). Remove chicken, cover loosely with foil and let it rest for 10-15 minutes. Carve chicken and garnish with the remaining thyme sprigs.
Nutrition Facts : Calories 970.1, Fat 76, SaturatedFat 29.7, Cholesterol 304.8, Sodium 813.9, Carbohydrate 11.9, Fiber 0.6, Sugar 9.4, Protein 57.8
MAPLE-BUTTER ROASTED CHICKEN
Member's Choice Wow, this is one delicious roasted chicken recipe. There is a nice mild maple sweetness and the thyme flavor infused throughout. We loved the maple herb butter. Putting the butter under the skin helps to make the chicken moist and succulent. It helps to make the skin nice and crispy too. This roasted chicken is an...
Provided by Daily Inspiration S
Categories Chicken
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Mix softened butter, maple syrup, and chopped thyme into a paste.
- 2. Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme.
- 3. Loosen the skin on the chicken breast and thighs.
- 4. Spread half of the butter mixture under the skin.
- 5. Fold the wings under the chicken and tie the drumsticks together. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
- 6. Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F (approximately 1.5 hours).
- 7. Remove chicken, cover loosely with foil and let it rest for 10-15 minutes.
- 8. Carve chicken and garnish with the remaining thyme sprigs.
BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE
Steps:
- 1. Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper. 2. In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes. 3. Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes. 4. Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll into balls; keep covered with a damp paper towel. Using a lightly floured rolling pin, roll each piece of dough into an 1/8-inch-thick round. 5. Heat a griddle and brush it with sesame oil. Cook the pancakes, turning once, until golden in spots and cooked through, about 2 minutes. Transfer the pancakes to a plate and cover to keep warm. 6. Carve the chicken and serve with the warm pancakes, sliced cucumbers, sliced scallions and hoisin sauce. MAKE AHEAD The pancakes can be refrigerated overnight and rewarmed before serving.
BEER BUTTER ROASTED CHICKEN
The Beer mixed with butter, makes for a fall apart delicious roasted chicken
Provided by Monika Rosales
Categories Roasts
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. In a large roasting pan, spray with cooking oil, place sliced potatoes. place chicken on top.
- 2. sprinkle chicken with complete seasoning, place a couple slices of butter under the breast skin and the rest inside the chicken, along with the beer.
- 3. drizzle the top of the chicken with the olive oil and sprinkle with the paprika...tie the legs with butcher string and bake at 350 for 2 hours (depending on your oven) till cooked through and browned.
ROASTED CHICKEN WITH GARLIC-THYME BUTTER
Steps:
- 1. Preheat the oven to 375°. In a small bowl, blend the butter with the minced garlic and chopped thyme and season with salt and pepper. Carefully loosen the breast skin of the chicken. Spread the butter evenly over the breast meat then smooth out the skin. Rub any extra garlic-thyme butter all over the outside of the chicken. 2. Stuff the crushed garlic, thyme sprigs and lemon quarters into the cavity and tie the legs together with twine. Season the chicken with salt and pepper and set it in a small, flameproof roasting pan. Roast for about 1 1/2 hours, or until the juices run clear when an inner thigh is pierced. Transfer the chicken to a carving board and let rest for 10 minutes. 3. Pour the pan juices into a small saucepan. Add the water to the roasting pan and bring to a boil over moderately high heat; scrape up the browned bits from the bottom of the pan. Simmer for 2 minutes, then pour the liquid into the saucepan. Season the jus with salt and pepper and keep hot. Carve the chicken and serve with the jus and Mustardy Potato Pierogies.
WHOLE ROASTED CHICKEN WITH COMPOUND BUTTER
The compound butter can have anything you like, fresh herbs are kinder and more forgiving than dried ones. The citrus to stuff the chicken in can be lemons, oranges, or even limes whatever you like.
Provided by Jane Whittaker
Categories Roasts
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Rinse chicken and remove giblets. At this point I put the giblets in a small sauce pot, add water, and use the giblets and juice for dressing.
- 2. In the cavity of the chicken stuff the stuffing ingredients.
- 3. Make the compound butter by combining all compound butter ingredients.
- 4. Run your hand under the skin of the chicken all over the breast portion to loosen it enough to get the butter under it. I use gloves for this part.
- 5. Divide the compound butter up in portions that you like, I usually use a fourth. Insert the butter with your hand, then smash the skin a little to spread the butter out.
- 6. Bake the chicken in a pre heated 350° until it tests done, and is golden and crispy. this cooked for 1 hour 45 minutes and was pefect.
- 7. let chicken sit for 10 minutes before carving to give juices a chance to redistribute.
BUTTER ROASTED CHICKEN
We love this recipe. The chicken is always juicy and flavorful. It is a finger-licking family favorite.-Helen Copeland, Greenback, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 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 to 1-1/4 hours or until juices run clear, basting occasionally.
Nutrition Facts :
LIGHT BUTTER ROASTED CHICKEN
The changes made in this made over recipe slashes the fat by 70% and saturated fat by 80%, cut calories and sodium by about half and reduced cholesterol by more than a third. Yet the buttery-tasting makeover version is sure to please your family.-Helen Copeland, Greenback, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 281 calories, Fat 13g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 802mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein.
Tips:
- Use a whole chicken: This will give you the most flavorful and juicy chicken.
- Pat the chicken dry before roasting: This will help the skin crisp up.
- Season the chicken generously: Use a combination of salt, pepper, and your favorite herbs and spices.
- Roast the chicken at a high temperature: This will help the skin brown and the meat cook through quickly.
- Baste the chicken with butter during roasting: This will help keep the chicken moist and flavorful.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat.
Conclusion:
Butter-roasted chicken is a classic dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make the best butter-roasted chicken you've ever tasted. So next time you're looking for a delicious and easy meal, give this recipe a try. You won't be disappointed.
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