- You can use bonless chicken breasts if you desire, using the same method of preparing with the lemon-chive butter. Place chicken breasts in a baking pan and bake at 350. Follow THIS LINK for baking times based on weight and amount of chicken.
- Even if you don't eat the skin, leave it on during cooking. It will keep the chicken from drying out and keep it moist.
- I seasoned the outside of my chicken with McCormick Rotisserie Chicken Seasoning. You can use whatever seasonings you like, just go light with them. You want the delicate lemon and chive flavors to stand out.
Lemon-Chive Butter Chicken
1 whole chicken (3 1/2-5 lbs) Carved Lemon-Chive Butter Chicken Breast
1 stick butter, softened
1 large lemon, divided
2 tablespoons chives, snipped or minced
1 medium white or yellow onion, roughly cut
salt and pepper
1 large Oven Bag for roasting
In a medium bowl, combine softened butter, chives and the juice from half of a large lemon. Stir well to combine ingredients. Set aside. Prepare chicken for roasting (removing anything from the cavity of the chicken). Place chicken on cutting board or in roasting pan. Take the lemon-chive butter you just made and rub about 3/4 of it under the skin of chicken, paying close attention to the breasts and thighs. Rub remaining butter over (on top of) skin. Season with salt and pepper.
Cut remaining half a lemon into thirds and place in the cavity of the chicken along with the cut onion.
Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag. Place chicken in oven bag and roast in oven at 350 degrees for 1 hour and 30 minutes or until internal temperature reaches 180 degrees. Allow to rest 10 minutes before carving. Serve with melted lemon-chive butter if desired.