Herb butter chicken

2 hour 0 minute
Video Print
To enhance the intensity of our herb butter’s taste (and to save time, of course), first mix the herbs with some olive oil in a food processor and add the soft butter later on. To have the roast chicken look really attractive, tie its leg-tips with a string before roasting. To work easier with a whole chicken, rinse it under cold running water and pat it dry with paper towels. If you want to cut a whole chicken into pieces in a fairly clean and easy way, use a pair of poultry shears. ... When cutting a chicken into pieces, first remove thighs, legs and wings. Then cut it into two halves lengthwise. At last, cut the breast and back into two or four pieces.

Mix the chopped herbs well with the soft butter until they are evenly distributed. Then place the mixture into a piping bag.

With your fingers, slowly separate the chicken’s skin from the meat to create a pocket and pipe the herb butter under the skin of the chicken. Press the stuffing down to even it out.

Rub the chicken inside with salt and pepper, then place the peeled and halved onion, garlic bulb, orange, bay leaves and thyme into the cavity.

Preheat oven to 180°C. Place the chicken in a roasting tin, brush it with olive oil, salt and pepper. Add some water into the tin. Roast the chicken for about 1 hour, regularly basting it. Remove it from the oven and let it rest 10-15 minutes on a platter. At last, cut into 6 or 8 pieces.

Serve with boiled potatoes with parsley.

  • 1 whole chicken
  • 2 big onions
  • 1 orange
  • 1 bulb of garlic
  • 2-3 bayleaves
  • 2 strings of thyme
  • olive oil
  • for the herb butter:
  • 1 bunch of parsley
  • 1 bunch of tarragon
  • 1 tablespoon chopped fresh thyme leaves
  • 250 g soft butter

Similar recipes

BBQ chicken drumstick fillets
Garlic roasted chicken drumsticks
Chicken liver with prunes