Best 3 Light Butter Roasted Chicken Recipes

Tantalize your taste buds with our delectable Light Butter Roasted Chicken, a culinary masterpiece that combines succulent flavors with a guilt-free indulgence. This exceptional dish is not just any chicken recipe; it's an explosion of taste that promises to leave you craving for more. With its crispy, golden-brown skin enveloping tender, juicy meat, this chicken is roasted to perfection, delivering a symphony of flavors in every bite. Accompanying this main course are two tantalizing side dishes: a refreshing Cucumber Salad with a zesty dressing and a hearty Quinoa Pilaf bursting with aromatic spices and fluffy texture. These delectable accompaniments perfectly complement the chicken, creating a well-rounded meal that will satisfy even the most discerning palate. Get ready to embark on a culinary adventure with our Light Butter Roasted Chicken and its irresistible sidekicks – a feast that will leave you feeling both satisfied and guilt-free.

Let's cook with our recipes!

GARLIC HERB BUTTER ROAST CHICKEN

Garlic Herb Butter Roast Chicken image

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

Ingredients

4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
1/4 cup unsalted butter, (melted)
3 tablespoons olive oil
1/4 cup white wine, ((OPTIONAL) -- use a dry wine like a Sauv blanc or Chardonnay)
1 lemon, (halved)
Salt and freshly ground pepper, (to taste)
2 tablespoons fresh chopped parsley
4 garlic cloves, (minced)
1 head of garlic roughly peeled and cut in half horizontally (through the middle crosswise)
3 fresh whole rosemary sprigs

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

BUTTER-ROASTED CHICKEN

Butter-Roasted Chicken image

Provided by Molly O'Neill

Categories dinner, main course

Time 2h10m

Yield Four servings

Number Of Ingredients 6

Ingredients

2 small chickens, 2 to 2 1/2 pounds each
4 teaspoons unsalted butter, at room temperature
2 teaspoons salt
Freshly ground pepper to taste
3 leeks, white and light green parts only, washed well and coarsely chopped
1/2 lemon, thinly sliced

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.

Nutrition Facts : @context http, Calories 827, UnsaturatedFat 34 grams, Carbohydrate 11 grams, Fat 56 grams, Fiber 2 grams, Protein 66 grams, SaturatedFat 17 grams, Sodium 1374 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED CHICKEN WITH FISH-SAUCE BUTTER

Roasted Chicken With Fish-Sauce Butter image

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

Ingredients

4 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
2 tablespoons olive oil
3/4 pound bread, crusts removed, bread torn into bite-size pieces (about 4 cups; see Tip)
1 tablespoon dark brown sugar
1 tablespoon fish sauce
1 tablespoon lemon juice
3 tablespoons cold unsalted butter, kept whole
Cilantro leaves with tender stems, for serving

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).

Tips:

Use a whole chicken: This results in more flavorful and juicy chicken.
Pat the chicken dry: this helps the skin crisp up.
Season the chicken generously: use your favorite herbs and spices.
Roast the chicken at a high temperature: this will help the skin crisp up.
Baste the chicken with melted butter: this will help keep the chicken moist.
Let the chicken rest before carving: this allows the juices to redistribute.

Conclusion:

This recipe for Light Butter Roasted Chicken is a delicious and easy way to cook chicken. The chicken is moist and flavorful, with a crispy skin. The recipe is also relatively healthy, as it uses light butter and olive oil. This chicken is perfect for a weeknight meal or a special occasion. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.