Butter Roasted Chicken with Rosemary and Sage

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I hope you’re eating turkey today.

In fact, I hope you’re eating turkey, the sweetest of sweet potatoes, herby sausage stuffing, whole berry cranberry sauce, an ungodly amount of gravy, and

pie(s).

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That’s what I’m doing,

anyhow.

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But hopefully, when you’re good and done with your third plate of Thanksgiving dinner, you can begin to think about other birds.

Chicken, for one.

This recipe, buttery and so tender I dare use the word ‘succulent,’ is perfect for any season, any occasion, any guest. Placing a halved lemon inside the bird infuses the meat with bright, fresh flavor. The smell alone is delicious.

The chicken tastes garlicky, herby- a blend of sage and rosemary and thyme. I like to soften the butter to room temperature and mash it with the finely chopped herbs, then rub that silky mixture underneath the skin of the chicken. By doing this, you’re ensuring that all of your favorite flavors seep into the chicken while it roasts. The skin still gets crisp and tanned, but it’s most important as a fatty barrier to keep your butter and herbs lying on your bird.

If that last sentence sounded fresh,

I meant it to.

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Enjoy Thanksgiving, friends. Save this recipe for next week;

you’ll love it.

Butter Roasted Chicken with Rosemary and Sage

Yield: 6 Servings

Calories per serving: 247

Fat per serving: 19g

Ingredients

  • 1 5-pound whole chicken
  • 1 lemon, halved
  • 2 tablespoons unsalted butter, softened
  • 3 fresh sage leaves, finely chopped
  • 3 sprigs fresh thyme, finely chopped
  • 1 sprig fresh rosemary, stem removed, leaves finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat your oven to 425 degrees F. Rinse the chicken and pat it dry. Remove the giblets and place the halved lemon inside your bird.
  2. In a small bowl, mash the butter with all remaining ingredients. Gently loosen and lift the skin from the meat of the bird. Use your fingers to rub the butter herb mixture into the flesh of the bird- making sure to cover as much area as you can. Return the chicken skin to cover all of the exposed flesh. Roast for 1 hour 30 minutes. Let it rest on a cutting board for 20 minutes before carving.

Notes

Nutrition Information (average of white and dark meat, with skin): Calories 247, Fat 19g, Carb 1g, Fiber 0g, Sugars 1g, Protein 21g

http://www.canyoustayfordinner.com/2011/11/23/butter-roasted-chicken-with-rosemary-and-sage-2/

Comments

  1. says

    I usually lovingly bathe my birds in olive oil, but sometimes there is nothing like butter. In fact, all the time, there is nothing like butter. This one will be made for the omnivores pronto!

  2. johnny says

    Happy Thanksgiving!!! Had a great day pigging out now its back to eating right. That chicken looks absolutely delicious! :)

  3. says

    Yum! That looks amazing. I wish I wasn’t afraid of chicken. If I could find the awkward emoticon I would put it here. Hope you had a wonderful Thanksgiving. Your cranberry cornbread muffins made their second appearance at this year’s table. My family, and me, say thank you.

  4. Jayme says

    I just found your website today, and I’m so grateful I have. I can’t wait to see what more recipes and stories you have to offer. As a large woman, your story is so inspiring. Thank you for writing, and being committed to this blog.

  5. Rosaline says

    Made this recipe today. Rosemary smells wonderful,and this chicken was delicious, along with the sauteed squash! Thanks so much for sharing!

  6. Stephen says

    I was looking for a recipe to cook for my wife for dinner tonight, and I’m so lucky came across this post. I used this recipe, and she loved it!

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