About a year ago, Jeff found this Slashed Chicken with Herb Butter in one of my Williams-Sonoma catalogs, and he didn’t just want to eat it, he wanted to make it.
And I was not about to stop him.
A whole chicken rubbed down with butter, parsley, chives, chervil, thyme and lemon zest? Baby, let me get out of your way.
With a slashed chicken, you slice into the chicken in key places so that the flavors don’t just sit on top of the skin, they get into the meat. You massage the herb butter into those cuts, and then you stuff them with bay leaves and sliced garlic. By the time you close the oven door, the chicken inside is literally bursting with flavor and smells absolutely amazing.
When Jeff makes this chicken, I IRON HIS SHIRTS.
Slashed Chicken with Herb Butter
Adapted from Williams-Sonoma
- 5 1/2 to 8 tablespoons unsalted butter, at room temperature*
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh chervil
- 1 teaspoon chopped fresh thyme
- 1 teaspoon lemon zest
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 1 chicken (3 to 4 pounds), rinsed and patted dry
- 2 bay leaves, cut in half
- 2 garlic cloves, sliced
- Put 5-quart Dutch oven in a cold oven; preheat oven to 450 degrees F. Then heat pan 20-25 minutes.
- Meanwhile, in a small bowl or mini food processor, combine butter, herbs, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper.
- Turn chicken breast-side up. Cut 3 slashes, each 4″ long and 1/2″ deep in each breast. Cut 2 slashes, each 3″ long and 1/2″ deep in each leg. Rub herb butter over chicken, pushing it into slashes. Place 1/2 bay leaf in 1 slash of each breast and leg. Push garlic slices into all slashes. Season chicken with salt and pepper.
- Place chicken, breast-side up, in hot pan. DO NOT COVER. Roast until thigh registers 170 degrees F, 50-60 minutes. Transfer chicken to cutting board; cover loosely with foil. Let rest 15-25 minutes, then carve.
*Gluten-Free Tip: Use GF butter.