Butter Roasted Chicken With Cilantro and Mint |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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A flavored butter is rubbed on and under the chicken's skin to produce a crispy skin and a moist breast. Ingredients:
2 cups fresh cilantro |
2 cups fresh mint leaves |
6 garlic cloves, chopped |
3 tablespoons fresh ginger, chopped |
2 serrano chilies, sliced thin |
1/2 cup fresh lime juice |
3 tablespoons unsalted butter, melted |
2 tablespoons ground cumin |
1 tablespoon fresh ground black pepper |
1/4 teaspoon ground cloves |
kosher salt |
2 roasting chickens, backbones and wing tips removed (3 1/2 pounds each) |
Directions:
1. In a food preocessor, combine the cilantro, mint, garlic, ginger, chiles, and lime juice, processing until smooth; transfer to a bowl and stir in the melted butter, cumin, black pepper, cloves, and 1 teaspoon of salt.
2. Place the chickens, breast side down, on a large, rimmed baking sheet; brush with some of the herb butter.
3. Turn chickens over and spread them out; loosen the skin from the breasts and legs and spread some of the butter under the skin.
4. Brush the remaining butter on top of the skin; cover and refrigerate at least 4 hours.
5. Preheat oven to 425 degrees F; let chickens stand at room temperature for 20 minutes.
6. Roast the chickens in the upper 1/3 of the oven until they are browned and juices run clear, about 1 hour.
7. Transfer the chickens to a carving board and let rest at least 10 minutes.
8. Skim the fat from the pan juices and serve with the chickens.
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