The awesome taste of brown butter infused with lemon and thyme along with the caramelized onions adds wonderful flavour to the chicken in this recipe. Plate with red skin mashed potatoes and you’re all set. The cooking aroma alone is worth the effort!
4 pieces fresh boneless, skinless chicken breast
1 large onion
4 small or 1 large zucchini
1/4 cup butter
3 tbsp olive oil
6 springs fresh thyme
salt and pepper to taste
Prep time 5 minutes, cooking time approximately 30 minutes.
Peel the onion and slice into circles. Separate the rings. Zest the lemon and slice the lemon into slices about 1/8″ thick. Slice the zucchini is 1/4″ slices on the diagonal.
In a large skillet over medium heat, melt the butter and add the olive oil. When the pan is hot and the butter is melted, add the chicken breasts, filet side up. Add the onions. thyme and zest of the lemon.
Brown the chicken on both sides, about 5 minutes on each side. Lift the chicken breasts up and allow the onions to cover the bottom of the pan. Add the lemon slices. Turn the heat to low.
After the total cooking time has reached approximately 20 minutes, add the zucchini and cook until tender, about 10 minutes, uncovered.
Plate with red skin mashed potatoes and some pan juice and you’ve got a meal!
Butter, fresh basil and/or pesto sauce for garnish
Place butter in a large stock pot over medium heat. Peel and dice the onions and add to butter. Cook, stirring frequently until onions are tender and transparent, about 15 minutes.
Add the tomatoes, chicken broth and salt. Cook until heated through.
Using an immersion blender, blend until thick and creamy with no large chunks.
Add the coconut milk if desired. Heat until bubbles break the surface. Garnish with your favourite toppings which could include fresh chopped basil, butter and/or pesto sauce. Shown here without the coconut milk and garnished with fresh basil.
Leftovers can be frozen in freezer bags or mason jars for a rainy day! Soup depicted in jars below contains coconut milk.
This roast chicken is so juicy and flavourful and the drippings will literally have you licking the pan. It’s delicious of course, butter is the secret!
1 whole roasting chicken
1/3 cup butter, at room temperature
3/4 cup bread crumbs (substitute gluten free if desired)
6 sprigs fresh thyme
salt and pepper to taste
Preheat oven to 375 F on convection setting if available. Place a sheet of parchment paper on a baking sheet. Rinse the chicken with cold water and pat dry inside and out. Butterfly by placing the chicken on a cutting board breast-side-down. Working from the cavity opening up to the neck, cut down one side of the back bone with a pair of kitchen shears. Open the chicken up and place on the parchment paper covered baking sheet cavity side down.
Gently lift the skin on the breast, thighs and drumsticks by lifting with your hand and sliding the skin up as you go.
Using the tips of your fingers, lifting the skin up, rub butter on the chicken, pushing up under the skin all the way to the thighs and legs, covering the flesh with butter as evenly as possible. Next, place sprigs of thyme under the skin on each leg, thigh and breast. Using your hands, cover the entire outer skin with butter. Sprinkle with salt and pepper if desired.
Sprinkle the breadcrumbs over the entire chicken. Push any stray crumbs up against the edges of the chicken. Roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes (longer if not using convection) or until a meat thermometer inserted into the thickest part of the chicken registers 180 F. Remove from the oven and let stand uncovered for 15 minutes before carving.
Using a fork just sample those crumbs and pan juices – cooks prerogative! You won’t be able to stop. Delicious!
I prefer fresh, specialty or organic chicken if available – flavours are the best and I appreciate the wholesome quality. If you’re using frozen chicken, make sure it is completely thawed before you start your prep.
When butterflying the bird, some people cut on both sides of the backbone, but I like to leave it attached to one side. Cooking on the bone always enhances the flavour.
If you don’t like doing the cutting, ask your friendly butcher to butterfly the chicken for you.
Have hot sudsy water in the kitchen sink. It comes in handy when you are working with raw chicken and you won’t have to touch the tap or the soap bottle with contaminated hands
Hungry guests or family waiting to eat when the chicken is resting? Put a small portion of the crumbs and pan drippings from around the edge of the chicken onto tasting spoons and hand them out.