Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper
- 1 lemon, sliced
- 1 onion, sliced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Rinse the chicken and pat it dry with paper towels.
3. Season the chicken inside and out with salt and pepper.
4. Stuff the cavity of the chicken with the sliced lemon and onion.
5. Place the chicken in a roasting pan and roast it in the oven for 1 hour and 15 minutes or until the internal temperature reaches 165°F.
6. While the chicken is roasting, make the Beurre Maître d'Hôtel. In a small bowl, mix together the softened butter, chopped parsley, lemon juice, minced garlic, and a pinch of salt.
7. Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes.
8. Cut the chicken into pieces and serve with a dollop of Beurre Maître d'Hôtel on top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 33g
Protein: 35g
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g
Sodium: 200mg
Substitutions for ingredients:
- You can use any fresh herbs you have on hand instead of parsley.
- If you don't have fresh lemon juice, you can use bottled lemon juice instead.
- You can use any type of onion you have on hand.
Variations:
- You can add other herbs to the Beurre Maître d'Hôtel, such as thyme or chives.
- You can stuff the chicken with other aromatics, such as garlic or rosemary.
- You can use the Beurre Maître d'Hôtel on other meats, such as steak or fish.
Tips and tricks:
- Letting the chicken rest before cutting it will help the juices redistribute and make the meat more tender.
- Use a meat thermometer to ensure that the chicken is cooked to the correct temperature.
- Basting the chicken with the pan juices halfway through cooking will help keep it moist.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the chicken, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
Serve the chicken on a platter with the Beurre Maître d'Hôtel on top and garnish with additional parsley.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Mashed potatoes, roasted vegetables, green salad
Suggested side dishes:
Roasted carrots, green beans, mashed sweet potatoes
Troubleshooting advice:
If the chicken is browning too quickly, cover it with foil to prevent it from burning.
Food safety advice:
Make sure to wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
Food history:
Beurre Maître d'Hôtel is a classic French butter sauce made with parsley, lemon juice, and garlic. It is often served with steak or fish.
Flavor profiles:
This dish is savory and herbaceous with a bright lemon flavor.
Serving suggestions:
Serve the chicken with a side of mashed potatoes and roasted vegetables for a comforting and satisfying meal.
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Region: French