Do you have any leftover homemade butter from last week’s FREE Teacher Resource post?
Here is a simple recipe to use up the homemade butter and all the fresh herbs bursting out of our garden right now.
Roast chicken with fresh herbs and whipped butter
- 1 Zweber Farms whole chicken
- 2-3 tablespoons whipped butter
- 3 tablespoons fresh herbs (sage, rosemary, basil, thyme, all work well) chopped
- 1 lemon
- salt and pepper
Thaw, rinse and dry the chicken.
Using your fingers, loosen the skin around the breast. Start at the neck and work your fingers under the skin. Spread the butter under the skin and on the beast. Stuff the loose skin with 2 tablespoons fresh herbs.
Slice the lemon in half. Place one half in the cavity of the chicken with any remaining herbs. Next spread any remaining butter on the skin of the chicken. Sprinkle with salt and pepper.
Roast the chicken at 425 for 25 minutes uncovered. Turn the oven down to 350 and roast for another 20 minutes covered with aluminum foil. Check the thigh of the chicken for doneness. You want the chicken to read at least 175. Remove the chicken from the oven and let it rest for at least 5 minutes in the juices.
Summer tip: It is too hot to start the oven up this time of year, so I use my trusty 6 quart roasting oven. I plug it in out in the garage. That way there is no extra heat in the house and I can enjoy roasted chicken. If you have a large roasting oven, roast two chickens at once. Freeze the leftovers and use in chicken salads when it hot out and you don’t want to cook.
Want some more roasted chicken recipes? Try these:
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