Whole Roasted Butter Chicken

This that kind of meal that speaks volumes. A super easy and classic dish, that really gives off warmth and that “homey” vibe. My kinda vibe now that we have entered November. I am not a HUGE turkey gal but I love chicken. I love how simple chicken is and it can be taken up a notch by using very few staple ingredients. This recipe is delicious and just what you need to bring to your table on these colder nights. Serve this chicken up with a side or two and you have yourself a well rounded meal.

The butter is what makes this dish. I mixed butter with a whole head of roasted garlic and not only did I slather the chicken with it, I smeared it under the skin too. Think salty, juicy, garlicky, buttery chicken. What else more could you need?

Whole Roasted Butter Chicken Recipe

takes about 1 1/2 hours

serves 4-6

-what you need-

  • 1 whole chicken, 5-7 pounds
  • 1 head of garlic
  • 1 Tbs olive oil
  • Salt & pepper
  • 1 stick of butter, softened
  • 2 onions
  • Fresh Thyme sprigs

-what to do-

  1. Bring out your whole chicken and bring to room temp as we make the garlic butter.
  2. Preheat oven to 375 degrees and slice your garlic bulb. You’ll want to take off just a thin slice off the top to reveal the garlic but leave whole. Coat with a little olive oil, salt and pepper and wrap tight in foil. Bake for 30-45 minutes until nice and soft and browned. Let cool.
  3. Raise oven temp to 400 degrees while we get the chicken ready.
  4. Cut and quarter your two onions and place in bottom of an oven safe dish. I used a Dutch oven. Then throw in half your thyme sprigs, whole
  5. Now the butter. In a small dish add in your butter & your cooked sweet garlic. Just squeeze the cloves out of the head and mix into the butter with a fork. Boom. Done.
  6. Grab your whole chicken. You can leave whole but I love to spatchcock it. Simply, just removing the back bone and flattening. Place your chicken in your dish, breast side up, ontop of your onions and thyme.
  7. Loosen the skin, it’s weird but do it. Just put your fingers in between the chicken meat and skin creating a pocket. I started at the breast and went down towards legs.
  8. Take half your garlic butter mixture and smear under the chicken skin, in the pocket you just made, then take remainder of butter and coat outside of the entire chicken.
  9. Take remaining thyme and season your chicken making sure you coat evenly.
  10. Bake chicken at 400 degrees for about 45 minutes to an hour, until chicken reaches 165 degrees internal temp and skin is crispy, golden browned.
  11. Let chicken rest for 15 minutes before serving. Serve with your favorite mash and gravy and enjoy!!!!!!

what is a hen’s favorite kind of movie?

a chick flick.


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