Um simples frango assado pode ser uma refeição banal, mas com a adição de uma manteiga de ervas aromáticas, transforma-se num prato suculento, perfumado e memorável. Esta técnica simples de colocar a manteiga sob a pele do frango garante que a carne, especialmente o peito, se mantenha húmida e cheia de sabor durante a cozedura, resultando num assado perfeito e dourado.

Ingredientes

  • 1 Frango
  • 2 Dentes de Alho
  • 2 c.s. de Manteiga
  • Sal e Pimenta q.b.
  • 1 Fio de Azeite
  • Raspa de 1 Limão
  • Ervas aromáticas a gosto: usei tomilho, salsa, mangericão, oregãos, louro e alecrim (todos frescos)

Preparação

  1. Numa taça coloque a manteiga amolecida. Pique as ervas finamente e junte-as à manteiga, assim como a raspa de limão, sal e pimenta e o alho bem picado. Misture bem.
  2. Coloque os dedos entre a pele do frango e a carne. Comece pela zona do peito (é mais fácil). Vá inserindo os dedos e arranjando espaço, cuidadosamente para que a pele não rasgue.
  3. Pegue em porções da manteiga e coloque-a nesses espaços. Coloque parte da manteiga na cavidade do frango.
  4. Regue o frango com um fio de azeite e tempere com sal e pimenta. Massaje.
  5. Leve a forno pré-aquecido (200ºC) durante 60-80 minutos (dependendo do seu tamanho), regando ocasionalmente com os sucos.
  6. Deixe repousar uns 15 minutos antes de servir.
  7. Acompanhe com legumes assados.

Ready to turn a simple roast into a masterpiece? Here is the English version of this recipe.

Herb Butter Roasted Chicken

A classic roast chicken is one of life’s great comfort foods, but this recipe takes it to a whole new level of deliciousness. The secret lies in a simple yet incredibly effective technique: creating a flavour-packed compound butter with fresh herbs and lemon zest, and generously slathering it underneath the skin. This not only infuses the meat with incredible flavour but also keeps it exceptionally moist and succulent during roasting.

The herb butter acts as a self-basting mechanism from the inside out, ensuring that even the lean breast meat, which can often dry out, remains tender and juicy. As the chicken cooks, the butter melts, mingling with the chicken’s natural juices to create a wonderfully aromatic pan sauce, perfect for drizzling over the carved meat or accompanying vegetables.

This recipe is wonderfully versatile. Feel free to experiment with different combinations of fresh herbs based on what you have available—rosemary, sage, and parsley are classic choices, but tarragon or chives would also be delicious. Served with roasted vegetables, creamy mashed potatoes, or a simple green salad, this herb butter roasted chicken is a guaranteed showstopper for a Sunday lunch or a special weeknight dinner.

Ingredients

  • 1 whole chicken
  • 2 garlic cloves
  • 2 tbsp butter
  • Salt and pepper, to taste
  • A drizzle of olive oil
  • Zest of 1 lemon
  • Aromatic herbs to taste: the original used thyme, parsley, basil, oregano, bay leaf, and rosemary (all fresh)

Method

  1. In a bowl, place the softened butter. Finely chop the herbs and add them to the butter, along with the lemon zest, salt, pepper, and finely minced garlic. Mix well to combine.
  2. Gently slide your fingers between the chicken’s skin and its meat. Start with the breast area (it’s the easiest). Carefully create pockets, being careful not to tear the skin.
  3. Take portions of the herb butter and push it into the spaces you’ve created. Place some of the remaining butter inside the chicken’s cavity.
  4. Drizzle the chicken with a little olive oil and season the outside with salt and pepper. Massage it all over the skin.
  5. Roast in a preheated oven at 200°C for 60-80 minutes (depending on the size of the chicken), basting occasionally with the pan juices.
  6. Let the chicken rest for about 15 minutes before carving and serving.
  7. Serve with roasted vegetables.