Chef’s Herb-Roasted Chicken with Aromatic Butter

Chef’sHerb-RoastedChickenwithAromaticButter

25 minute cooking time

Ingredients

(8 servings)
  • 4 Chef-selected chickens (1,200g each)
  • For the butter mixture:
  • 250g butter
  • 5g of each of the following herbs and spices: coarsely cracked black pepper, crushed red pepper flakes, fresh thyme, fresh rosemary, parsley, lemon zest, finely chopped onion, minced garlic, lemon juice, and salt.
  • Chicken marinade: ½ cup vegetable oil, ¼ cup olive oil, 2 tbsp smoked paprika, 2 tbsp sweet paprika, 5g salt, 1 tbsp garlic powder, 1 tbsp onion powder, and hot pepper (to taste).
  • Vegetables:
  • ½ kg sweet potatoes
  • 1 kg carrots
  • ½ kg zucchini
  • ½ kg small onions
  • Red and green hot peppers (to taste)
  • ½ kg tomatoes

Preparation

1

Pat the chicken thoroughly dry with paper towels until the skin is completely dry; this helps achieve crispy skin.

2

Mix the softened butter with the aromatic herbs and spices until well combined.

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3

Gently lift the chicken skin and spread some of the butter mixture underneath; this allows the flavors to penetrate and keeps the meat moist.

4

Rub the outside of the chicken thoroughly with the remaining butter and seasoning mixture.

5

Place the chicken on a rack inside the roasting pan to allow air to circulate around it for better cooking.

6

Add the following to the pan:

7

Aromatic herbs (rosemary, thyme, bay leaves, as desired)

8

Whole black peppercorns

9

Aromatic vegetables such as onion, carrot, and celery

10

A little water

11

Place the chicken in an oven preheated to 180°C and roast for approximately 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the chicken.