/> a mother's heart » Blog Archive » italian butter roast chicken

one whole chicken, skinned and washed (up to 5 lbs)

1/2 c. butter

1/3 c. lemon or lime juice (I typically have lime juice on hand and it works perfectly)

2 t. salt

1 t. pepper (I used white pepper)

1 t. brown sugar

1 T. oregano, crushed

1 T. basil, crushed

1 t. rosemary, crushed

1 t. nutmeg (if you can grate it fresh, it’s worth the effort)

Boil all of these ingredients (sans chicken) on the stovetop, combining and stirring to keep from burning the sauce. Place the chicken in an oven-roasting bag, cutting slits in the bag for venting. Pour butter sauce in the bag with the chicken, place it in a pan in a 400F oven, and bake for about 45 minutes. If you don’t have an oven bag, you can use a regular roasting pan, but you must baste the chicken every 10 minutes or so. Increase the cook-time to 50 minutes to adjust for the heat-loss that comes from opening the oven door and basting.

Remove chicken and allow it to rest for 5-10 minutes. Serve it up with a side of your choice; it’s very good with spaghetti squash (baked), broccoli, or other non-sweet vegetables. The sauce should be spooned over the meat as it’s plated and served along with a sprinkle of kosher salt.


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