Chive Butter Chicken
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 2 Tbsp 2 Tbsp 2 Tbsp Chives , chopped
- 1 tsp 1 tsp 1 tsp Salt and Pepper
- 2 Tbsp 2 Tbsp 2 Tbsp Butter, Unsalted, at room temperature
- 2 whole 2 whole 2 whole Chicken Leg Quarter, prick skin with a knife
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 375.
- Rinse chicken under cold water, pat dry with a paper towel, and place in a glass baking dish.
- Lightly prick the skin of the chicken with the tip of a sharp knife.
- Becareful not to puncture the meat of the chicken.
- This is to make sure that the fatty juices from the skin help to moisten the chicken while cooking.
- Carefully lift the skin off the thigh of the chicken and stuff with minced garlic.
- In a small mixing bowl, combine butter and chives.
- Blend with a fork until you have a lightly whipped chive butter.
- Rub chive butter liberally over the skin of the chicken legs (since the legs will be cold, it helps to melt the butter slightly so that it easily coats the chicken).
- Sprinkle the chicken with salt and pepper, and roast at 375 for 35minutes.
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About This RecipeCoconut Free Egg Free GAPS Nightshade Free Nut Free Poultry Shellfish Free Sugar Free
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I used chicken thighs instead of quarters. Turned out very moist and delicious. Took longer to bake than 35 minutes. Took closer to an hour with the dish directly over the heating element. Will definitely make this again. Easy and tasty!
I have also found that it takes a lot longer than 35 minutes to bake this dish. I increased the heat and increased the time and may have finally gotten it right after 3 attempts. We really like this recipe as the chicken is amazingly juicy and has great flavor without being overpowering. I have also added rosemary and thyme for a traditional twist.