I created this recipe a few years ago, and I was thinking of things to share with you guys both here on the blog and on my YouTube Channel. I figured that it was time to update the recipe, so I did and let me tell you THE SPIRIT IS ALL UP IN THIS CHICKEN! The fresh garlic and herb compound butter really puts you in the Thanksgiving mood, but then the lemon slices brightens to entire dish which takes it over the top! So without further adieu I present to you my Rosemary & Thyme Butter Chicken!(click here to check out our YouTube video!)
Tools: Sheet Pans, Parchment Paper, Powder Free Latex Gloves, Mixing Bowl, Spoon
Oven Temp: 375*F
Cooking Time: 1 hour 30-35 minutes
Serving Size: 8-16 people
Tip: You can prepare you chicken the night before(follow the steps below, just skip the baking of course). Then, before you put them in the oven set the chicken out on your counter for about 1-2 hours until they come to room temperature then bake.
INGREDIENTS
Garlic & Herb Compound Butter
2 sticks of softened butter
2 teaspoons of dried parsley leaves
4-5 large garlic cloves, chopped and smashed w/ a couple dashes of salt
A few sprigs of fresh rosemary, leaves taken off the stems
A few sprigs of fresh thyme, leaves taken off the stems
In a large mixing bowl make your compound butter. Start by making sure that your butter if softened, then add in your dried parsley, smashed garlic, rosemary, and thyme.
Whip until the all the ingredients are combined and the herbs are dispersed throughout the butter. Set aside.
Seasoning Mix
2 teaspoons of garlic salt
4 teaspoons of garlic powder
3 teaspoons of salt
3 teaspoons of pepper
2 teaspoon of poultry seasoning(optional)
A few dashes of paprika, to taste
2 teaspoon of chili powder
3-4 lemons, sliced
A little bit of butter or oil to go over the chicken before baking
About 1/2 of an onion cut into moon shapes
Extra rosemary and thyme for garnish
Mix all your seasonings together in a small bowl, then set them aside along with the sliced lemons and onion.
Chicken
16 leg quarters
1. After that, with your latex gloves on smear your herb/garlic butter in between the skin and the meat of the leg quarters(should be about a tablespoon or the compound butter into each leg quarter). If some oozes out just rub on the top of the chicken.
2. Season the leg quarters with your seasoning mix making sure to season the chicken all ove r the top or however you choose. Lay over a couple slices of fresh lemon over the top drizzle some vegetable oil over the top, then bake in your 375*F preheated oven for 1 hr 30-35 minutes(check it periodically, you don't want the lemons or your aromatics to burn) or until the internal temperature is 165°. If the chicken is getting too brown cover it with foil.
2. Enjoy! You can serve this with a nice kale salad, and with some of my Onion & Black Pepper Rolls!
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