Butter-Roasted Chicken
- Total Time
- 2 hours 10 minutes
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Ingredients
- 2small chickens, 2 to 2½ pounds each
- 4teaspoons unsalted butter, at room temperature
- 2teaspoons salt
- Freshly ground pepper to taste
- 3leeks, white and light green parts only, washed well and coarsely chopped
- ½lemon, thinly sliced
Nutritional analysis per serving (4 servings)
828 calories; 57 grams fat; 17 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 11 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 66 grams protein; 1381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Cut the wing tips off the chickens with sharp kitchen scissors. Use your fingers to loosen the skin over the breast of each bird to form 4 pockets. Rub 1 teaspoon of the butter into each pocket. Sprinkle the salt and pepper all over the skin and inside the cavities. Place the leeks and the lemon slices in the cavities.
- Step 2
Place the chickens on a rack in a roasting pan. Roast for 15 minutes. Turn the oven down to 375 degrees. Baste the chickens well. Continue roasting until the juices run clear when the chicken is pricked with a fork in the thickest part of the thigh, about 1½ hours, basting every 15 minutes. Let stand for 10 minutes before carving into serving pieces.
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