Best 4 Herb Chicken With Honey Butter For Two Recipes

Indulge in a delightful culinary experience with our Herb Chicken with Honey Butter, a tantalizing dish perfect for a romantic dinner or an intimate gathering. This recipe offers a symphony of flavors, combining the aromatic essence of rosemary and thyme with the velvety richness of butter and the natural sweetness of honey. Alongside the main course, you'll also discover delectable recipes for Steamed Broccoli with Lemon Butter and Roasted Sweet Potatoes with Honey Glaze, completing your meal with a harmonious blend of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

HERB CHICKEN WITH HONEY BUTTER

Herb Chicken with Honey Butter image

When the whole family could use a heartwarming meal, this one fits the bill! You'll love how the honey's sweetness mixes perfectly with the herbs' salty flavor. It's a wonderful combination! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 large egg, lightly beaten
3/4 cup seasoned bread crumbs
2 tablespoons dried parsley flakes
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons butter
HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey

Steps:

Place egg in a shallow bowl. In another shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in butter until a thermometer reads 165°, 4-5 minutes on each side. Meanwhile, combine softened butter and honey. Serve with chicken.

Nutrition Facts : Calories 485 calories, Fat 25g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 38g protein.

GARDEN HERB CHICKEN

Garden herb chicken image

A one-pan roast chicken that makes use of whatever herbs you have in your garden

Provided by Good Food team

Categories Dinner, Main course

Time 1h35m

Yield Serves 4

Number Of Ingredients 7

Ingredients

3 bunches garden herbs , we used basil, thyme and tarragon
1.8kg chicken - the best you can buy
1 tbsp olive oil , plus extra to drizzle
1 lemon , quartered
2 garlic cloves
600g small potatoes , unpeeled
4 bunches of cherry tomatoes , on-the-vine

Steps:

Heat oven to 220C/200C fan/gas 7. Strip all the leaves from the herb stalks then stuff the stalks into the chicken cavity with the lemon and garlic. Rub the chicken with olive oil and season. Sit it in a roomy roasting tray and place in the oven for 30 mins.
Lower oven to 200C/180C fan/gas 6. Take the chicken out of the oven and toss the potatoes in the pan juices, then cook for a further 30 mins.
Drop bunches of tomatoes among the potatoes. Cook for 10 mins or until the tomatoes are just tender and the chicken is cooked through. Leave everything to rest for 10 mins, then scatter the chicken and potatoes with the herb leaves and a drizzle of olive oil, then serve.

Nutrition Facts : Calories 660 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 61 grams protein, Sodium 0.48 milligram of sodium

BUTTER-HERB ROASTED CHICKEN

Butter-Herb Roasted Chicken image

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

Ingredients

1/2 cup butter, softened
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves
2 cloves garlic, finely chopped
1 1/4 teaspoons salt
1 teaspoon pepper
1 whole chicken (about 4 lb)
12 small whole carrots with tops or 3 large carrots, cut into 1-inch pieces
1 lb fingerling potatoes, cut lengthwise in half
2 sweet onions, each cut into 6 wedges
2 tablespoons olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)

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

SPATCHCOCKED CHICKEN WITH HERB BUTTER

Spatchcocked Chicken With Herb Butter image

Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.

Provided by Melissa Clark

Categories weekday, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup unsalted butter (1/2 stick), at room temperature
4 garlic cloves, finely grated or minced
2 teaspoons minced fresh parsley leaves
2 teaspoons minced mixed fresh herbs - any mix of mint, oregano and marjoram
1 1/2 teaspoons minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
1 3/4 teaspoons fine sea salt
1 teaspoon herbes de Provence
1/2 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1 (3 1/2- to 4-pound) chicken, spatchcocked and dried with paper towels (see Note)
Lemon wedges, for garnish

Steps:

In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

Tips:

To ensure that the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the oven.
For a crispier skin, pat the chicken dry with paper towels before roasting.
Feel free to adjust the amount of honey butter to your preference. If you like a sweeter glaze, add more honey. If you prefer a more savory flavor, reduce the amount of honey and add more herbs.
Garnish the chicken with fresh herbs, such as parsley, thyme, or rosemary, before serving for an extra pop of flavor and color.
Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This herb chicken with honey butter is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The chicken is flavorful and moist, with a crispy skin that is sure to please everyone at the table. The honey butter adds a touch of sweetness and richness that complements the chicken perfectly. Give this recipe a try and see for yourself how delicious it is!