Butter Roasted Chicken With Cilantro and Mint

Name: Butter Roasted Chicken With Cilantro and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh cilantro; 2 cups fresh mint leaves; 6 garlic cloves, chopped; 3 tablespoons fresh ginger, chopped; 2 serrano chilies, sliced thin; ½ cup fresh lime juice; 3 tablespoons unsalted butter, melted; 2 tablespoons ground cumin; 1 tablespoon fresh ground black pepper; ¼ teaspoon ground cloves; kosher salt; 2 roasting chickens, backbones and wing tips removed (3 1/2 pounds each)

Servings: persons

2 cups fresh cilantro
2 cups fresh mint leaves
6 garlic cloves, chopped
3 tablespoons fresh ginger, chopped
2 serrano chilies, sliced thin
½ cup fresh lime juice
3 tablespoons unsalted butter, melted
2 tablespoons ground cumin
1 tablespoon fresh ground black pepper
¼ teaspoon ground cloves
kosher salt
2 roasting chickens, backbones and wing tips removed (3 1/2 pounds each)

1
In a food preocessor, combine the cilantro, mint, garlic, ginger, chiles, and lime juice, processing until smooth; transfer to a bowl and stir in the melted butter, cumin, black pepper, cloves, and 1 teaspoon of salt.
2
Place the chickens, breast side down, on a large, rimmed baking sheet; brush with some of the herb butter.
3
Turn chickens over and spread them out; loosen the skin from the breasts and legs and spread some of the butter under the skin.
4
Brush the remaining butter on top of the skin; cover and refrigerate at least 4 hours.
5
Preheat oven to 425 degrees F; let chickens stand at room temperature for 20 minutes.
6
Roast the chickens in the upper 1/3 of the oven until they are browned and juices run clear, about 1 hour.
7
Transfer the chickens to a carving board and let rest at least 10 minutes.
8
Skim the fat from the pan juices and serve with the chickens.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups fresh cilantro, 2 cups fresh mint leaves, 6 garlic cloves, chopped, 3 tablespoons fresh ginger, chopped, and more.

Yes, Butter Roasted Chicken With Cilantro and Mint falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!