Butter Roasted Chicken With Cilantro and Mint
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 2 cups fresh cilantro
- 2 cups fresh mint leaves
- 6 garlic cloves, chopped
- 3 tablespoons fresh ginger, chopped
- 2 serrano chilies, sliced thin
- 1⁄2 cup fresh lime juice
- 3 tablespoons unsalted butter, melted
- 2 tablespoons ground cumin
- 1 tablespoon fresh ground black pepper
- 1⁄4 teaspoon ground cloves
- kosher salt
- 2 roasting chickens, backbones and wing tips removed (3 1/2 pounds each)
directions
- In a food preocessor, combine the cilantro, mint, garlic, ginger, chiles, and lime juice, processing until smooth; transfer to a bowl and stir in the melted butter, cumin, black pepper, cloves, and 1 teaspoon of salt.
- Place the chickens, breast side down, on a large, rimmed baking sheet; brush with some of the herb butter.
- Turn chickens over and spread them out; loosen the skin from the breasts and legs and spread some of the butter under the skin.
- Brush the remaining butter on top of the skin; cover and refrigerate at least 4 hours.
- Preheat oven to 425 degrees F; let chickens stand at room temperature for 20 minutes.
- Roast the chickens in the upper 1/3 of the oven until they are browned and juices run clear, about 1 hour.
- Transfer the chickens to a carving board and let rest at least 10 minutes.
- Skim the fat from the pan juices and serve with the chickens.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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