Roast Chicken With Herbs And Butter
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4chicken breast halves or 8 thighs or drumsticks, or any combination
- 8pats of butter, for a total of 2 or 3 tablespoons
- 4teaspoons fresh rosemary leaves or 2 teaspoons fresh tarragon leaves or 2 tablespoons snipped fresh dill or chervil, or to taste
- Salt and pepper
- 1lemon, cut into quarters
Nutritional analysis per serving (4 servings)
186 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 20 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 500 degrees. Loosen skin of chicken and insert a pat or two of butter, depending on size of chicken pieces, and a portion of herbs under skin. Sprinkle skin with salt and pepper and place pieces, skin side up, in a roasting pan just large enough to accommodate chicken.
- Step 2
Roast, turning pan from front to back once after 15 minutes. (Do not turn pieces.) Chicken is usually done when nicely browned, 10 to 15 minutes later (about 30 minutes total), but you can cut into a piece or two to make sure juices are running clear. Serve hot or warm, with lemon wedges.
Private Notes
Comments
This was a solid recipe. Small modification: Instead of putting pats of butter under the skin, I softened the butter (3/4 stick) and mixed in microplaned garlic and put that under the skin. I sprinkled the rosemary on that. Also, used drumsticks and thighs; no breast. Really loved the result.
Simple and delicious. I feel like this is the kind of thing you would find in a French brasserie.
Advertisement