Garlic Butter Chicken

 


Ingredients


Chicken


1.75 - 2 kg / 3.5 - 4 lb whole chicken, dried

Salt and pepper

2 teaspoons (10 ml) olive oil

1 lemon, cut into quarters

3 sprigs rosemary

Garlic, herb and lemon butter


100 g / 1 stick unsalted butter, melted

3 cloves garlic, minced

1 tablespoon (15 ml) sage, finely chopped

2 teaspoons (10 ml) finely chopped rosemary 

1 tablespoon (15 ml) parsley, finely chopped 

1/2 teaspoon (2.5 ml) salt and black pepper

Toppings


1 cup / 250 ml dry white wine or low sodium chicken broth

1 onion, quartered 

1 garlic bulb, cut horizontally 

Preparation


Remove chicken from refrigerator 30 minutes before cooking.


Preheat oven to 220°C / 450°F. Place the rack in the middle of the oven.


Mix the ingredients to make the butter. Add the juice of 2 lemon wedges.



Place chicken in a roasting pan. Using a dessert spoon, remove the skin from the chicken (as shown in the video below). Remove the skin from the top of the chicken, not the bottom.



With the chicken upright, pour the butter under the skin.


Pour the remaining butter over the entire surface of the chicken. Squeeze over the juice from 2 lemon wedges.


Garnish the inside of the chicken with the 2 squeezed lemon wedges and rosemary.



Sprinkle with salt and pepper. Tie up the chicken.


Place onion and garlic in roasting pan, then place chicken on top. Pour in the wine and drizzle the oil over the chicken.



Transfer to the oven. Roast for 10 minutes, then lower the oven to 180°C / 350°F. 


Roast for 1 hour and 15 minutes longer or until the internal temperature of the chicken reaches 75°C / 165°F. Baste the chicken twice during cooking (after 30 minutes and then at 1 hour), pouring the cooking juices over the skin.


Let the chicken rest for 15 minutes without covering it.


Serve the chicken with the cooking juices.


Notes:


Rosemary and sage are classic pairings with chicken, but feel free to use any herbs you like. However, go easy on the rosemary as it is a very flavorful herb.


Serve the roasted chicken with a side dish of roasted potatoes in olive oil, mashed potatoes or cauliflower, garlic bread or baked potatoes au gratin.

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