The most amazing, moist, and flavorful chicken you've ever had. It is worth the work!

Margie Plouffe Traylor
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse chicken and allow to air-dry for 30 minutes.

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  • Preheat oven to 300 degrees F (150 degrees C).

  • Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.

  • Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.

  • Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.

  • Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.

Cook's Note:

This is a fantastic turkey recipe. Prepare with the proportionate amount of ingredients and then cook turkey according to the recommendations; just flip the turkey at 3/4 of total cooking time.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

691 calories; 55.9 g total fat; 211 mg cholesterol; 926 mg sodium. 4.5 g carbohydrates; 41.9 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2013
The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 degrees. The final product was worth the effort though. Read More
(34)

Most helpful critical review

Rating: 3 stars
08/04/2018
Disappointing. Too much butter and I didn't find the sesame oil added anything. I couldn't taste it. I had to cook it 30 minutes at 400 to get the skin to crisp. Not enough flavor for all the work. I couple of lemons in the cavity adds more flavor. Read More
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/09/2013
The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 degrees. The final product was worth the effort though. Read More
(34)
Rating: 5 stars
01/09/2013
The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 degrees. The final product was worth the effort though. Read More
(34)
Rating: 5 stars
12/30/2012
The only changes I made were to go a little short on the sesame oil (which I didn't really need to do but didn't want to ruin it for me) and to use scallions rather than chives. I was hesitant at first to use all the garlic but it worked out great. Because of my timing of preparing this I mixed up the spread put most of it on the bird and then refrigerated it. When I got ready to bake it I took it from the fridge but didn't really let it come to room temperature. The downside of this was that it took a little longer to bake than if I'd have followed the directions exactly. I did save off a couple tablespoons of the butter spread to baste it after taking off the foil. Moist tender and yummy! I don't know how much butter you actually ingest because there was a lot in the bottom of the pan but I didn't really worry about that. Very yummy! Read More
(22)
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Rating: 5 stars
01/07/2013
This recipes is awesome! I didn't have all the ingredients so I had to substitute 2 tsp. ground cumin for the coriander 1 1/2 tsp lemon extract for the lemon zest 1 tsp. dried thyme leaves and green onion instead of the chives. It still turned out great. Read More
(18)
Rating: 4 stars
02/07/2014
I don't think that as much butter called for is necessary. After prepping this chicken there was butter everywhere and it took me forever to wash all the butter off my hands. I also would have thought using at least some of the lemon juice and orange juice would have boosted the flavor. Read More
(1)
Rating: 5 stars
12/26/2013
Made this for Christmas and it was a huge hit! Thanks for the great recipe! Read More
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Rating: 3 stars
01/02/2018
I was very disappointed with the outcome of this recipe especially because I did it for my New Year's Eve supper. I followed the directions and didn't have problems with the texture but the taste was not what I expected. It lacked the juices of the lemons and orange. As a matter of fact I found it a little bitter from all the zest. Not a keeper for me. Read More
Rating: 2 stars
03/11/2013
I love highly seasoned food and that is why this recipe appealed to me. I rate recipes on the amount of prep needed to create a great end product. The method of roasting is a keeper. The bird was the most tender of any I have cooked. Having said that the first thing that hits your taste buds is salt and then garlic. I can only review because I followed this recipe to the letter. My husband told me to make chicken the way I usually do. The seasonings are over the top for this little bird. In no way does it show all of the work that went into it. Way over the top in seasoning and butter. Read More
Rating: 3 stars
08/04/2018
Disappointing. Too much butter and I didn't find the sesame oil added anything. I couldn't taste it. I had to cook it 30 minutes at 400 to get the skin to crisp. Not enough flavor for all the work. I couple of lemons in the cavity adds more flavor. Read More