If you’re looking for a way to make a tender juicy roasted chicken then you must try this Roasted Garlic Butter Chicken. It’s seriously tender, juicy, crisp skinned and tasty too!
I know many times roasted or even rotisserie chicken comes out dry and not very tasty. That’s one of the reasons I seldom buy the rotisserie chicken from the grocery stores. But I do love roast chicken!
The secret to crispy skin is to make sure the chicken skin is to make sure the skin is dry before you begin. And to ensure a tender juicy roast chicken you bake it slowly on at a lower temperature and letting it rest before serving. The tastiness comes from the fresh herbs you will use on and in your chicken.
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Roasted Garlic Butter Chicken
3-4 Lb. Whole Chicken
1/2 Stick Butter – Melted
1 Tbl. Garlic Minced
1 Tsp. Salt
1 Tsp. Lemon Pepper
1Tsp. Fresh Rosemary leaves or dried rosemary
1/2 Tsp. Fresh Sage -chopped or dried Sage
1/2 Tsp. Fresh Thyme leaves or dried
1/2 Tsp Fresh Basil – chopped or dried basil
1 Lemon cut into quarters
4 Garlic cloves peeled
3 Sprigs fresh rosemary
3-4 Leaves Fresh Sage
Pre-heat oven to 450 degrees
Remove giblets from chicken cavity and wash chicken (you can boil giblets for gravy if you want)
Dry chicken with paper towels. Be sure entire chicken is dry.
Place on rack breast side up.
Spread salt into chicken cavity.
Place lemon quarters and peeled garlic cloves loosely into cavity.
Place Rosemary springs and Sage leaves loosely into cavity.
Tie legs together.
Mix dry or chopped fresh herbs into melted butter. (this includes lemon pepper, rosemary, thyme, sage and minced garlic).
Rub butter mixture all over the chicken, be sure you get it in the creases and every exposed part of the chicken. I usually use my hands to rub the butter mixture on to the chicken, this ensures I get it in all the creases and the wings.
Tuck wings into to sides.
Place chicken in the oven and cook uncovered for 10 minutes.
Reduce oven temperature to 350 degrees and continue to cook until internal temperature is 165 degrees – this will take about 1 hour to 1 hour 10-15 minutes.
Remove chicken from oven and let rest for about 15 minutes.
Place chicken on serving platter, remove ties from legs and remove the herbs and lemon from the cavity.
Replace with fresh springs of rosemary and sage leaves for garnish if desired.
Slice and serve immediately.
If you have left overs you can turn the meat into Chicken Salad or boil the carcass for stock and make Chicken Soup.
I’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy. Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner. And so I’ve come up with this Keto friendly Butter Steak Cubes.
Butter Steak Cubes are real easy to make and they are really delish! Everyone loves them! I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us. My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.
One thing though, if you want leftovers for lunch or whatever don’t over cook the steak. In fact I usually cook them just until they turn slightly pink in the middle. That way they can be reheated later. If you over cook the meat they end up like jerky when reheated. You definitely don’t want that!
4 NY Strip Steaks cut into 1″ cubes
1/2 Tbs. Cayenne Red Pepper
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1/2 Tbs. Lemon Pepper
1 Tsp. Oregano
1 Stick Butter
3 Tbs. Olive Oil
1/4 Cup Fresh Parley Chopped
Combine Spices in a small bowl and mix well
Melt Butter in Olive Oil over med high heat
Add cubed meat and sprinkle spices over it
Toss meat in frying pan and cook until it almost reaches your desired “doneness”
My husband recently embarked on a Keto Diet which means I either have to make him something keto friendly or find keto friendly recipes that the whole family will enjoy. Keto friendly meals aren’t really that hard to come up with, basically you just have to limit or replace the carbs. So that means pastas are out unless you use edemame spaghetti or other flourless pasta substitutes. But any way one of our favorites turned out to be this Chicken & Asparagus dish that my husband can eat with a small salad and the rest of the family can eat with pasta or even rice.
My grandkids and even my husband were not big asparagus fans, but after tasting this Chicken & Asparagus dish they decided it was pretty good. One of the best things about this Chicken & Asparagus dish is that it’s super easy to make, it’s really just a stir fry and can be ready in about a half and hour!
Chicken & Asparagus – A Keto Friendly Dish!
4 Pieces Boneless/Skinless Chicken Thighs cut into chunks
7-8 Stalks Asparagus cut into thirds
2 Tbs. Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Lemon Pepper
1 Tsp. Rosemary
1/2 Tsp. Thyme
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Tsp. Parsley
1/2 Cup Chicken Stock
Combine dry seasonings in a small bowl (not the garlic)
Heat Olive Oil in a wok or deep frying pan
Saute Garlic until it starts to turn brown
Add chicken and seasoning mixture
Cook until chicken is done
Remove chicken from pan and set aside
Add asparagus to pan and cover with chicken stock
Cook until asparagus is tender
Return chicken to pan and toss with asparagus
Turn heat up and cook until liquid is mostly gone – keep stirring so it won’t burn
I’m a great believer in meat rubs and marinades. As far as I’m concerned seasoning meats, seafood, and even veggies and letting them rest for a few hours or so is what really brings out the flavors. That’s why I mix up a variety of rubs and marinades to fit whatever flavor I want. One of my favorites is this Lemon Pepper Meat Rub, I’ve been using it to season steaks and many other things for years!
I know if you look at the label on the jar of Lemon Pepper seasoning it says it’s recommended for chicken, seafood, and vegetables. Yes, it’s delicious on all that but it’s also a great seasoning for beef and lamb! Oh and don’t forget salads! Toss your greens with some Lemon Pepper, you’ll love it!
My recipe for Lemon Pepper Rub makes enough to fill a half pint sized mason jar. I usually make a batch so I have some on hand when I need it. Just be sure you keep it in an airtight container placed in a cool dry spot in your pantry. It should keep for about 3 months.
This Lemon Pepper Rub has a bit of a bite, that’s from the Cayenne Pepper I add to it. You can adjust the spiciness by adding or reducing the amount of Cayenne in the mix. In fact if you don’t want it to be spicy at all just omit the Cayenne, it will taste just as good.
To use the rub stir 2 tbs. of the mix into 1 tbs. of olive oil to make a paste. Rub that on to your meat, seafood, or whatever you’re seasoning. Cover the seasoned meat and let it rest in the fridge for at least 2 hours. Meats can rest for up to 24 hours, seafood for not more than 3-4 hours. Remember the longer it rests the more flavor it will absorb so try and keep it seasoning in the fridge for as long as possible. I find that for steaks and lamb resting over night gets amazing results!
Transfer to an airtight container and store in a cool dry place
To use mix 2 tbs. Lemon Pepper Rub into 1 tbs. Olive Oil to make a paste. Rub past on to meat and let rest in the fridge for at least 2 hours. This will season 3 steaks. You can double or triple this to make a rub for more steaks or whatever you are seasoning.
Have you ever wondered what to do with that left over steak after a backyard barbecue? I have. Every time we grill steaks for our weekly Sunday night barbecue we always seem to end up with left over steak. No matter how I try to grill only the steaks that we can eat there’s always some left over, either because the steaks are too big for one of us to finish or someone doesn’t show up for the barbecue. (We buy rib eye steaks from Sam’s Club or Costco, they’re pretty large, I can’t eat a whole steak, neither can my daughter-in-law)
I hate to throw it away, but re-heating steak usually nets you a tough over cooked piece of meat that ends up in the trash. So wasteful.
If I must re-heat a steak then I either warm it up in the oven or on the stove, definitely not in the microwave. But even then the steak never looks as good as it did right off the grill, it doesn’t taste great either. To avoid waste and still make the left overs edible I came up with this great way to “re-purpose” the steaks.
I chop it up into bite size pieces and saute. I end up with a great tasting dish that can be made into sandwiches, tacos, salad topping, or served with a starch for a nice dinner. This is a very simple recipe and tasty too. If I have left over mushrooms and veggies like grilled asparagus or zucchini I throw those in too. I don’t worry about left over steak anymore, I actually find myself hoping for left overs!
Left over steak – trim fat and chop into bite size chunks
1 onion chopped in bite size pieces
2 tbls. minced garlic
1 tsp. garlic powder
1 tsp. lemon pepper
1 tbls. olive oil
1 small fresh jalapeno seeds removed and finely minced (optional)
salt & pepper to taste
Left over veggies (mushrooms, asparagus, zucchini, etc.)
Heat olive oil in a frying pan.
Sautee onions until they start to turn become tender.
Add garlic and sautee until garlic starts to brown.
Add spices and cook until steak is heated. Keep stirring to keep the steak from burning.
Add any left over veggies or mushrooms if you have any and jalapeno.
Stir fry until veggies are heated.
Serve with your choice of starch; use as a sandwich or taco filling or a salad topping.