Best 3 Roasted Chicken With Fish Sauce Butter Recipes

Embark on a culinary journey with our tantalizing Roasted Chicken with Fish Sauce Butter recipe, a delectable fusion of flavors that will leave your taste buds dancing. This dish is a delightful interplay of savory, tangy, and aromatic notes, thanks to the harmonious blend of succulent chicken, aromatic herbs, and the secret ingredient - fish sauce butter. Savor the crispy, golden-brown chicken skin, while the tender and juicy meat absorbs the essence of the flavorful marinade.

Accompanying this main course are two equally enticing recipes. The first is a refreshing Vietnamese Pickled Vegetables, a symphony of crunchy vegetables bathed in a tangy and aromatic marinade. These pickles serve as a vibrant and palate-cleansing complement to the richness of the roasted chicken.

The second recipe, Vermicelli Noodle Bowl, takes you on a tour of Vietnamese street food. This flavorful bowl combines rice vermicelli noodles, fresh herbs, and an array of colorful vegetables, all tossed in a savory dressing. It's a delightful harmony of textures and flavors that perfectly balances the richness of the roasted chicken.

Get ready to tantalize your senses with this extraordinary meal, where each dish plays an integral role in creating a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

THE BEST ROASTED CHICKEN

The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

ROAST CHICKEN WITH HOT-SAUCE BUTTER

Roast Chicken with Hot-Sauce Butter image

Categories Chicken Roast Fourth of July Cinco de Mayo Father's Day Dinner Vinegar Bell Pepper Family Reunion Butter Chile Pepper Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

3 ounces orange Scotch bonnet or habanero chiles (about 10)
1 orange bell pepper, halved, seeded, coarsely chopped
4 1x3 inch strips orange zest
4 tablespoons St-Germain liqueur, divided
2 tablespoons kosher salt, divided, plus more for seasoning
1 garlic clove, smashed
1 cup Champagne vinegar
2 teaspoons cornstarch
4 tablespoons unsalted butter, softened, divided
1 3-pound chicken, cut into 4 pieces, backbone removed
Freshly ground black pepper

Steps:

Wearing gloves, halve and seed chiles. Purée chiles, pepper, zest, 2 tablespoons liqueur, 1 tablespoon salt, and garlic in a blender. Transfer to a bowl, cover with plastic wrap, and let ferment at room temperature for 12 hours.
Purée chile mixture in a blender with vinegar, remaining 2 tablespoons liqueur, and remaining 1 tablespoon salt until smooth. Set a fine-mesh strainer over a small saucepan. Strain mixture, pressing on solids. Heat hot sauce over medium heat. Stir cornstarch and 2 teaspoons water in a small bowl until smooth. Whisk cornstarch mixture into hot sauce. Simmer, whisking constantly, until thickened, about 2 minutes. Whisk in 3 tablespoons butter. Season to taste with salt. Keep warm.
Preheat oven to 450°. Season chicken with salt and pepper. Heat remaining 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Cook chicken, skin side down, until golden, about 5 minutes. Turn chicken and cook 6 minutes. Remove breasts from pan and transfer to a plate. Place skillet in oven and roast legs for 12 minutes. Return breasts to skillet; roast until legs and breasts are cooked through, about 10 minutes longer. Serve with hot-sauce butter.

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

Tips:

Use a whole chicken: A whole chicken will give you more flavorful and juicy meat than chicken parts.
Dry the chicken thoroughly before roasting: This will help the skin crisp up.
Season the chicken generously with salt and pepper: This will help to enhance the flavor of the meat.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Baste the chicken with the fish sauce butter mixture every 20 minutes: This will help to keep the chicken moist and flavorful.
Let the chicken rest before carving: This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Roasted chicken with fish sauce butter is a delicious and easy-to-make dish that is perfect for any occasion. The fish sauce butter mixture adds a unique and flavorful twist to the classic roasted chicken, and the chicken is sure to be a hit with everyone at your table. So next time you're looking for a simple yet impressive dish to serve, give roasted chicken with fish sauce butter a try. You won't be disappointed!