I remember the first time I tasted roast chicken prepared this way. It was during a crisp autumn evening at a small family gathering. My Aunt Ingrid, always the culinary adventurer, presented this golden-brown bird, its aroma a symphony of herbs and berries. I wasn’t sure what to expect but biting into that juicy, flavorful chicken was a revelation. The slight tartness of lingonberries, combined with the earthy herbs and rich butter, created a taste sensation that still lingers in my memory. This recipe isn't just about roasting a chicken; it's about capturing a moment, a feeling, a shared experience that makes food so much more than sustenance. It's about bringing a little bit of that cozy autumn evening into your own kitchen, no matter the season. What a wonderful treat!
Roast chicken with lingonberry herb butter is a delightful twist on a classic dish. Imagine the comforting aroma of roasted chicken mingling with the bright, slightly tart scent of lingonberries and fragrant herbs. This recipe combines the succulent tenderness of a perfectly roasted chicken with a flavorful, herbaceous butter infused with the unique tang of lingonberries. This isn't just another roast chicken recipe; it's an experience – a journey for your taste buds that will leave you craving more. Forget the bland, dry chicken you might have encountered before; this recipe ensures a moist, flavorful bird with crispy skin that's bursting with flavor.
Required Equipments
- Roasting Pan
- Basting Brush
- Kitchen Twine
- Meat Thermometer
- Small Saucepan
Roast Chicken with Lingonberry Herb Butter: Frequently Asked Questions
Roast Chicken with Lingonberry Herb Butter
Elevate your roast chicken with this recipe featuring a flavorful lingonberry herb butter. The combination of tart lingonberries, aromatic herbs, and rich butter creates a uniquely delicious and memorable dish, ensuring a moist, flavorful chicken with crispy skin.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 75 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 425°F (220°C). Make sure the rack is in the middle position.
- Prepare the chicken: Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels – this helps the skin to crisp up beautifully. Place the chicken on a cutting board.
- Make the lingonberry herb butter: In a small saucepan, melt the butter over low heat. Stir in the chopped fresh herbs (rosemary, thyme, and sage), minced garlic, lingonberries, lemon zest, salt, and pepper. Mix well until everything is combined. Remove from heat and let it cool slightly.
- Season the chicken: Generously season the chicken inside and out with salt and pepper. Trust your instincts here; don't be shy!
- Butter under the skin: Gently loosen the skin of the chicken breast with your fingers, being careful not to tear it. Spoon about half of the lingonberry herb butter mixture under the skin, spreading it evenly over the breast meat. This will keep the breast meat moist and flavorful.
- Butter the outside: Brush the remaining lingonberry herb butter all over the outside of the chicken. Make sure to get every nook and cranny. This is where a good basting brush comes in handy.
- Truss the chicken: Tie the chicken legs together with kitchen twine. This helps the chicken cook evenly and keeps its shape. If you don't have twine, don't fret; just tuck the leg tips under the body.
- Roast the chicken: Place the chicken in a roasting pan. If you have a roasting rack, use it to elevate the chicken. This allows for better air circulation and even cooking.
- Baste regularly: Roast the chicken for 20 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C). Continue to roast for another 1 hour and 15 minutes, basting the chicken with the pan juices every 20-30 minutes. This keeps the chicken moist and flavorful, and helps the skin to become wonderfully crispy.
- Check for doneness: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the thigh, making sure not to touch the bone. The chicken is done when the internal temperature reaches 165°F (74°C).
- Let it rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Don't skip this step; it makes a huge difference!
- Carve and serve: Carve the chicken and serve it with your favorite sides. Roasted vegetables, mashed potatoes, or a simple salad all make great accompaniments. And don't forget to spoon some of those delicious pan juices over the chicken!
📝 Notes
- For extra crispy skin, let the chicken air dry in the refrigerator for a few hours before roasting.
- If you don't have fresh herbs, you can use dried herbs, but reduce the amount to about 1 teaspoon per tablespoon of fresh herbs.
- Be sure to use a meat thermometer to ensure the chicken is cooked through.
- Don't skip the resting period after roasting; it allows the juices to redistribute, resulting in a more tender and flavorful chicken.
🍎 Nutrition
Calories: 450 kcal
Protein: 40g
Fat: 30g
Carbohydrates: 10g
Fiber: 2g
Calcium: 80mg
