Butter Roasted Chicken with Rosemary and Sage

November 23rd, 2011 § 15 Comments

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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

  • 5 lb whole chicken
  • 1 lemon, halved
  • 3 tablespoons butter, softened to room temperature
  • 3 fresh sage leaves, finely chopped
  • 3 sprigs fresh thyme, finely chopped
  • 1 sprig fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Preheat your oven to 400 degrees F. Rinse and pat chicken 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 17 minutes per pound. A 5 lb chicken will roast for about 1 hour 25 minutes. Let it rest on a cutting board for 15 minutes before carving.

serves 6

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