Saturday, January 4, 2014

Marjoram Buttered Baked Chicken

Sometimes the most efficient dinner is just baking a whole chicken and throwing some veggies in the oven as a side or tossing together a salad. Unfortunately, for many, baking an entire bird often ends up in dry, bland protein that is not satisfying to eat. The trick to a moist, juicy bird is to combine spices with butter (or oil if you are strict non-dairy) and coat the top of the meat in between the overlaying of the bird's skin. It's a dirty job but your taste buds will thank you later.

1 whole [free-range] chicken
4 Tbsp [grassfed] butter, softened (or coconut oil)
2 Tbsp marjoram
2 tsp garlic powder
1 tsp onion powder
1 tsp ground pepper (white or black)
1 tsp sea salt

Preheat oven to 375 degrees.
Combine softened butter with spices.
Separate skin from the breast meat with your hand, careful not to tear through the skin.
Rub spiced butter across the bird between the skin and meat in a thin layer. Use any remaining butter to spread across the top of the skin over breasts, legs, and wings.
Bake for 20 minutes per pound, the last twenty minutes increase oven temperature to 425 degrees.
When chicken is cooked through, slice and eat.

*tip: leave your chicken out to get around room temperature. If either the butter or the poultry is cold, the butter will be very difficult to spread.

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