Simple Roasted chicken with compound lemon butter from

Simple Roasted chicken with Compound Lemon Butter – Gluten Free

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Simple Roasted chicken with Compound Lemon Butter – Gluten Free

Do you remember when Sunday dinners were the thing to do? When your Mom or Grandmother spent all day cooking an amazing meal. When everyone sat at the same table at the same time and talked about the past week or the week to come?

Yeah, sounds wonderful doesn’t it? For everyone except Mom or Grandmom. They spent all day slaving over a hot stove. Then even more hours cleaning up after everyone.

How about an easy Sunday style dinner instead? How about an amazing and EASY roasted chicken? I made whole roasted chicken that took an hour. Yes ONLY ONE hour. Start to finish. It was so good.

So we had an easy, Sunday dinner that took less than an hour (yes I really want to say that again because it is that awesome)

Our sides were a pre made salad mix and some DeLallo Gluten-Free Potato & Rice Gnocchi, that I coated in the same butter I cooked coated the chicken in and topped with a little fresh grated parmesan.

Simple Roasted chicken with compound lemon butter from

Simple Roasted chicken with compound lemon butter from

Simple Roasted chicken with Compound Lemon Butter -GF Prep Time: 10 minutes Cook Time: 40-50 minutes Total Time: 1 hour Serves: 4 Software 1 Whole bone in chicken (about 3lbs) Spatchcocked (cut so it lays flat) Divide 1 recipe Compound butter (see below) into halves Salt and Pepper Hardware 9×13 inch baking pan (or any pan large enough to Kitchen scissors or knife Paper towel Instructions Preheat your oven to 350 degrees F. After you have spachcocked your chicken, place your chicken into your baking pan then work your hand under the skin and loosen it slowly with your fingers. Don’t worry if the skin rips it will not be a problem. Once the skin is loose take half of compound butter, using your hand, work it under the skin. Press it and mash it to cover as much of the chicken under the skin that you can. Take a paper towel and pat the skin of the chicken dry. Then the remaining butter and rub it over the outside of the chicken both sides and lightly salt and pepper. (Aren’t you glad you don’t have to try and move it to the baking pan now that it is all buttered?) Bake uncovered skin side up for between 40 and 50 minutes (it depends on your oven and how thick the chicken is) Enjoy!

This is a BASIC compound butter, really you can put anything you like in one of these. I love onion, garlic and blue cheese then chill the butter and place rounds on top of a steak! YUM! Feel free to use any herbs you like with chicken. This one is good but you can use garlic, sage too, or rosemary and sun dried tomato. There are as many ways to make a compound butter as there are people to eat it.

Feel free to play.

Compound lemon herb butter Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Makes: 1/4 lb (ish) Software 1 stick of butter this can be cold or slightly softened but not melted 1/4 cup chopped parsley or cilantro 2 tablespoons chopped garlic 1 spring onion chopped (or one shallot) 1 medium Lemon Hardware Microplane or zester Mixer * or food processor Medium Bowl Knife Instructions Zest the lemon into the mixing bowl, then cut it in half and juice half the Lemon. Add remaining ingredients and mix thoroughly. *You can do all of this in your food processor if you like just pulse until it combines. Use in the above chicken recipe, or place in a line on wax paper (or parchment) and roll then refrigerate until you want to use it. This can be kept for at least 2 weeks in a sealed container in the refrigerator. Enjoy!

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