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ALL RECIPES

Butter and Herb Roasted Chicken

  • Pair with Sangiovese
Primary Ingredients

7 tablespoons unsalted butter, room temperature

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh oregano

1 tablespoon Dijon mustard

1 whole chicken washed and dried

Salt and black pepper to taste

Primary Technique
  1. Mix the butter with herbs, mustard and a pinch of salt.
  2. Preheat an oven to 400°F
  3. Separate the skin from the breast and upper legs of the chicken. Spread 5 tablespoons of the butter and herb mixture underneath the skin.
  4. Season the chicken with salt and black pepper.
  5. Roast the chicken on a rack for about one hour and twenty minutes or until a thermometer inserted next to the thigh bone reads 165°F.
  6. Remove the chicken to a serving platter and baste with the rest of the butter and herb mixture.
  7. Serve after resting for 10 minutes.
chicken dish
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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