Garlic Butter Roast Chicken Recipes

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

Steps:

• Heat oven to 240°C (475°F).
• Add butter, sage, lemon pepper and garlic in a bowl and combine.
• Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
• Slip butter mixture between skin and meat, spreading it evenly.
• Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
• Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
• Tie legs together with kitchen twine.
• Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
• Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
• Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
• Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Steps:

• Preheat the oven to 450°.
• In a small bowl, combine the butter with the shallot, parsley, garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
• Rub 1 tablespoon of the flavored butter on the inside of the chicken, and sprinkle the cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Use your fingers to gently loosen the skin covering the breast and place 1/2 tablespoon of the flavored butter under the skin on each side of the breast (working from the top end) and under the skin of each thigh (working from the bottom end of the breast).
• Reserve the extra flavored butter for brushing on the chicken when finished.
• Tuck the wings behind the bird and tie the leg ends together with kitchen twine.
• Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper all over the chicken.
• Set the chicken in a shallow baking dish (just large enough to hold the chicken) and place it in the oven with the legs to the back.
• Roast for 20 minutes.
• Baste the chicken with any accumulating juices and roast for 15 minutes longer.
• Baste the chicken again and roast until the thigh registers 165° when tested with an instant-read thermometer -- 10 to 15 minutes.
• Transfer the chicken to a cutting board and let it rest for 10 minutes.
• Brush the warm chicken with the remaining flavored butter, if desired, then carve and serve with the pan juices spooned over the top.

Steps:

• Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
• Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
• Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
• Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.