I had some chicken quarters out to cook and I decided to roast them and use some of the lemon-sage butter I had made and frozen recently.
I loosened the skin and rubbed the butter under the skin, as well as all over the pieces of chicken. I then placed the chicken in a foil-lined casserole dish.
I roasted the chicken in a 400 Fahrenheit oven for 40 minutes, until the thermometer read 165 Fahrenheit. The roasting chicken smelled wonderful.
I enjoyed the chicken with a nice salad, but it wasn't as flavorful as I thought it would be, given how tasty the butter itself was. However, when I heated the rest of the chicken later for Steve’s dinner, I made a gravy from the drippings and it was really good and full of flavor.
The compound butter had lemon zest, minced fresh sage minced fresh parsley and finely minced shallot as well as a small amount of coarse salt. The full recipe is found just a few posts back on this blog.
Labels: Main Dish