Friday, July 25, 2014

ROSEMARY & LEMON THYME BUTTERED CHICKEN

I always say I don't like chicken because it's too dry. However, I think I've converted myself into an occasional chicken eater with a recipe I tried the other night for dinner.


To whip this chicken up for dinner or a weekend lunch you'll need:

- 1 small natural young chicken (mine was 4.5 lbs.)
- 4 tablespoons butter, slightly softened
- 5 sprigs of rosemary
- 5 sprigs of lemon thyme
- 1/2 lemon diced
- salt & pepper to taste


Preheat your oven to 450F, rinse your chicken, and discard the gizzards. Then mince up your rosemary and lemon thyme and add it to the slightly softened butter. Mix it up well.


Pat down the chicken with paper towels to make sure it is dry. Then slather that baby with the herb butter, stuff it with the lemon wedges, and then truss the chicken as best you can (this was my first time trussing a chicken, but with the help of this guy I think I did alright).


Once you've covered every inch of the chicken with the butter mixture season it with salt and pepper and then place in the oven on 450F for 20 minutes.

After the first 20 minutes lower the oven to 375F and cook for an additional 20 minutes per pound or until the chicken reaches an internal temp of 165F. I went by the internal temp and used this thermometer to check if the chicken was ready. Before moving the chicken from the oven I turned on the broiler to crisp up the skin, because I'm a girl who loves the crispy bits packed with flavor!


She's a beaut, isn't she?



I've never cut a whole chicken before, so that part wasn't so pretty to capture. But I promise you it came out juicy and full of wonderful flavors and I can't wait to use the leftovers in salads and sandwiches!

What is your favorite way to prepare chicken?

1 comments:

Thanks for stopping by The Simple Treat! I hope you enjoyed my latest blog post! :)