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View more "Main Dishes" recipes Roasted Butter Herb Chicken Recipe

Roasted Butter Herb Chicken

Dairy Farmers of Canada
Add to Calendar 04/22/2018 10:00 AM 04/22/2018 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1/4 cup (60 mL) butter, softened
2 tbsp (30 mL) chopped fresh Italian parsley
1 1/2 tsp (7 mL) chopped fresh rosemary
1 tsp (5 mL) chopped fresh thyme
1 whole roasting chicken (about 5 lb/2.5 kg)
1 small onion, quartered
6 garlic cloves
1 sprig fresh rosemary
Salt and pepper, to taste

Gravy:
1 cup (250 mL) chicken stock
1 tbsp (15 mL) butter, softened
1 tbsp (15 mL) all-purpose flour

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/roasted-butter-herb-chicken?source=calendar
Roasted Butter Herb Chicken true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 30 mins - 1 hr, 35 mins
  • Yields 6 servings
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 30 mins - 1 hr, 35 mins
  • Yields 6 servings

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There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

1/4 cup (60 mL) butter, softened
2 tbsp (30 mL) chopped fresh Italian parsley
1 1/2 tsp (7 mL) chopped fresh rosemary
1 tsp (5 mL) chopped fresh thyme
1 whole roasting chicken (about 5 lb/2.5 kg)
1 small onion, quartered
6 garlic cloves
1 sprig fresh rosemary
Salt and pepper, to taste

Gravy:
1 cup (250 mL) chicken stock
1 tbsp (15 mL) butter, softened
1 tbsp (15 mL) all-purpose flour

Preparation

Preheat oven to 375 °F (190 °C).

In a small bowl, stir together butter, parsley, rosemary and thyme; set aside.

Remove giblets and neck, if any, from chicken. Rinse chicken inside and out; pat dry. Place onion, garlic and rosemary sprig in chicken cavity. Place chicken breast side up on rack in small roasting pan.

Using fingers, gently loosen skin from breast and legs of chicken. Spread half of the butter mixture evenly underneath the skin. Spread remaining butter all over outside of chicken. Sprinkle with salt and pepper. Tuck wings under back of chicken and tie legs together with kitchen string.

Roast in oven for about 1 1/2 hours or until juices run clear when pierced and thermometer inserted in thigh registers
185 °F (85 °C). Transfer chicken to platter and tent with foil.

Gravy:
Skim fat from roasting pan juices. Place roasting pan over medium-high heat and add chicken stock. Bring to boil for 3 minutes, whisking up brown bits.

In a small bowl, mash together butter and flour. Add to chicken stock and cook, whisking for about 1 minute or until smooth and thickened. Pour into gravy boat and serve with chicken.

Tips

Garlic Mint Butter Option:
Try another herb mixture to change the flavour of the chicken or use it alongside with vegetables of your choice. In a bowl, combine 1/4 cup (60 mL) softened butter, 2 tbsp (30 mL) each chopped fresh parsley and mint, and 2 small cloves garlic, minced.

These flavour combinations of butter herb are also delicious to try with your next holiday turkey.

No time for gravy' No problem! The butter herb makes the chicken so juicy and tender you won't miss it.

53 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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