Lunch: Butter-Roasted Chicken with Cilantro and Mint

Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra-crispy, with moist breast meat. Here, Floyd Cardoz flavors the butter with cilantro, garlic, mint, chiles, cumin, and lim

Ingredients

2 c. cilantro sprigs
2 c. mint leaves
6 clove garlic
3 tbsp. chopped fresh ginger
2 serrano chiles
1/2 c. fresh lime juice
3 tbsp. unsalted butter
2 tbsp. ground cumin
1 tbsp. Freshly ground black pepper
1/4 tsp. ground cloves
kosher salt
2 chickens

Instructions

In a food processor, combine the cilantro, mint, garlic, ginger, chiles, and lime juice, and process until smooth. Transfer to a bowl and stir in the butter, cumin, black pepper, cloves, and 1 teaspoon of Kosher salt.
Set the chickens breast side down on a large rimmed baking sheet. Spread with some of the herb butter. Turn the chickens over and splay them out. Loosen the skin on the breasts and legs and spread some of the butter on the chicken underneath the skin. Rub the remaining butter over the top of the skin. Cover and refrigerate for 4 hours.
Preheat the oven to 425 degrees F. Let the chickens stand at room temperature for 20 minutes.
Roast the chickens in the upper third of the oven for about 1 hour, until they are richly browned and the juices run clear when a thigh is pierced. Transfer the chickens to a carving board and let rest for 10 minutes.
Pour the pan juices into a glass measuring cup and skim the fat from the surface. Carve the chickens and serve with the pan juices. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.

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