Meat Recipes

Zana · May 12, 2012

Roast Chicken with Red Pepper Butter

Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 60 minutes

For the Red Pepper Butter:
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup diced roasted red pepper (can use jarred roasted red pepper)
1 tablespoon minced shallots
1 tablespoon minced fresh chives
2 teaspoons minced garlic
1 teaspoon minced lemon zest
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper to taste For the Roasted Chicken:
1 chicken, about 3 1/2 pounds
1/2 lemon, cut in half
1 fresh thyme sprig
1 fresh rosemary sprig
10 large fresh basil leaves
salt and freshly ground black pepper to taste

• Preheat the oven to 450 degrees
• Rub the inside of the bird with the cut lemon and 2 tablespoons of the red pepper butter.
• Season the inside with salt and pepper and drop the herbs into the cavity of the bird.
• Twist the wing tips behind the thick part of the wings.
• Coat the skin of the bird with 2 tablespoons of the remaining butter.
• Season with salt and pepper.
• Place the bird on a roasting rack fitted on a baking sheet.
• Roast until the skin is golden and crackling crisp, 35 to 40 minutes.
• Reduce the oven temperature to 350 degrees and roast the bird for 25 to 30 minutes longer.
• To see if the bird is fully cooked, pierce the thickest part of the thigh with a thin-bladed knife.
• The juices should run clear.
• Transfer the bird to a cutting board and let rest for 10 to 15 minutes before carving.
• Use the remaining butter on sautéed vegetables, hot corn on the cob, or mashed potatoes.
• The butter can be frozen for up to four months.

May 12, 2012	#11
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Roast Chicken with Red Pepper Butter Makes: 4 servings Prep Time: 20 minutes Cook Time: 60 minutes For the Red Pepper Butter: 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup diced roasted red pepper (can use jarred roasted red pepper) 1 tablespoon minced shallots 1 tablespoon minced fresh chives 2 teaspoons minced garlic 1 teaspoon minced lemon zest 1/4 teaspoon cayenne pepper salt and freshly ground black pepper to taste For the Roasted Chicken: 1 chicken, about 3 1/2 pounds 1/2 lemon, cut in half 1 fresh thyme sprig 1 fresh rosemary sprig 10 large fresh basil leaves salt and freshly ground black pepper to taste • Preheat the oven to 450 degrees • Rub the inside of the bird with the cut lemon and 2 tablespoons of the red pepper butter. • Season the inside with salt and pepper and drop the herbs into the cavity of the bird. • Twist the wing tips behind the thick part of the wings. • Coat the skin of the bird with 2 tablespoons of the remaining butter. • Season with salt and pepper. • Place the bird on a roasting rack fitted on a baking sheet. • Roast until the skin is golden and crackling crisp, 35 to 40 minutes. • Reduce the oven temperature to 350 degrees and roast the bird for 25 to 30 minutes longer. • To see if the bird is fully cooked, pierce the thickest part of the thigh with a thin-bladed knife. • The juices should run clear. • Transfer the bird to a cutting board and let rest for 10 to 15 minutes before carving. • Use the remaining butter on sautéed vegetables, hot corn on the cob, or mashed potatoes. • The butter can be frozen for up to four months.