Whole Roasted Chicken with I Can’t Believe It’s Not Butter! Compound Butter

healthy twist on a culinary classic

You’ve seen me decorate bird after bird with all sorts of butters and herbs.  But never with I Can’t Believe It’s Not Butter!…until now.  And, why not?  It’s what all the healthiest chickens and turkeys are wearing.

Follow my instructions below for a succulent and really delicious dinner below.

cooking information

• Yield: Dinner for 6-8
• Prep Time: 15 minutes
• Cooking Time: 45 minutes

all ingredients

• 1 Whole Chicken
• 2 Sticks,I Can’t Believe It’s Not Butter!
• Fresh Dill, Thyme, Marjoram, and Parsley
• 2 Lemons
• Salt/ Pepper

recipe instruction

1. Preheat your oven to 425 degrees.

2. Prepare your chicken. Remove any gizzards on the inside. Using your hands separate the skin from the meat over the breasts and thigh meat. Place in a roasting pan.

3. To your food processor, add your I Can’t Believe It’s Not Butter! and fresh herbs. Blend until an even consistency.

4. Taking a large scoop with your hand, place under the skin of the chicken. Smear it around so all of the chicken is covered with the I Can’t Believe It’s Not Butter!. Take the remaining mixture and smear on the top of the entire chicken.

5. Season with salt and pepper.

6. Slice your lemons in half. Place 2 halves of lemon inside the bird. Place the other 2 halves within the roasting pan.

7. Next, place your whole chicken in the oven to cook. It’ll take 35-40 minutes to cook depending on the size of the bird.

8. Once the chicken is firm and the juices run clear, or the internal temperature reaches 165 degrees, the chicken is completely cooked through. Remove from the oven and let rest 5-10 minutes.

9. Finally, slice the meat from the bird, drizzle the lemon juice over top and serve warm.

cooking tips

• You can substitute any or all of your favorite herbs in this mixture. Play with what you have fresh and enjoy. It is hard to make a badly flavored compound butter (or in this case I Can’t Believe It’s Not Butter!).
• For step-by-step instructions on how to break down the chicken, you can check out the video here.
• When having a big party I like to serve the chicken in petit-four proportions. Serve each guest a hunk at the end of a fork. It’s a delicious and simply classic dish and, in this way, will feed 20-30 people.

special thanks to: