Thursday, August 28, 2008

Slashed Chicken with Herb Butter


***This is one of those recipes that every woman should have in her arsenal...a delicious, juicy, buttery, lemony roasted chicken. It's just a classic! I found this on Katie's food blog - Good Things Catered - and my stomach started growling just looking at her photo. The recipe sounded DELISH. Herb Butter...you can't go wrong with anything that has that in the title...hah. Our entire house smelled delicious while this was cooking. A Dutch Oven makes this chicken even better. I cooked it with the lid on for most of the time, but took it off for about 15 minutes at the end to make the skin a little crispier. You'll enjoy this one!***


Slashed Chicken with Herb Butter
Williams-Sonoma

Ingredients:
8 Tbsp (1 stick) unsalted butter, at room temperature
1 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh chives
1 tsp chopped fresh chervil
1 tsp chopped fresh thyme
1 tsp lemon zest
1 tsp salt, plus more, to taste
1/2 tsp freshly ground pepper, plus more, to taste
1 chicken, 3 to 4 lb.
2 bay leaves, cut in half
2 garlic cloves, sliced

Directions:
-Put a 5-quart oval Dutch oven in a cold oven and preheat the oven to 450 degrees.
-After the oven has preheated, heat the pan for 20 to 25 minutes.
-Meanwhile, in a small bowl, combine the butter, parsley, chives, chervil, thyme, lemon zest, the 1 tsp salt and the 1/2 tsp pepper and stir until well blended.
-Set the compound butter aside.
-Rinse the chicken with cold water and pat dry.
-Set the chicken, breast side up.
-Using a sharp knife, cut 3 slashes, each 4 inches long and 1/2 inch deep, in each breast.
-Cut 2 slashes, each 3 inches long and 1/2 inch deep, in each leg.
-Rub the compound butter all over the chicken, pushing the butter into the slashes.
-Place 1/2 bay leaf in 1 slash of each breast and leg.
-Push the garlic slices into all the slashes.
-Be sure to push the bay leaves and garlic securely into the slashes.
-Season the chicken with salt and pepper.
-Carefully place the chicken, breast side up, in the hot pan.
-Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees, 50 to 60 minutes.
-Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 15 to 25 minutes.
-Carve the chicken and arrange on a warmed platter.

Source: Katie's Blog: Good Things Catered ...recipe originally from Williams-Sonoma

3 comments:

Maryanna said...

This looks delicious.

Katie said...

Aww, thanks for the shout out! It looks GREAT! And LOL @ TOTALY lying about drooling at the pics b/c you know that pic is horrible! hahaha. :) But yours looks GREAT! I'm so going to have to make this again. It's SO GOOD! :)

bakingblonde said...

I have been drooling over that picture all day. It has been on my must try list ever since i saw it on Katie's blog a while ago!! LOVE her blog.