Chicken with green butter and lemon
6 servings
80 minutes
Chicken with green butter and lemon is a true feast of flavor. This dish, inspired by European cuisine, combines the tenderness of chicken meat, the richness of butter, and bright citrus notes of lemon. Historically, using aromatic butter under the bird's skin is an ancient method that preserves juiciness and fills the meat with a rich bouquet of spices. The mix of garlic, pepper, and lemon zest gives the chicken a piquancy while thyme adds exquisite herbal accents. The dish turns out appetizing with a golden crispy crust, and its rich flavor makes it perfect for both family dinners and festive tables. Serving it with fresh vegetables or a light garnish balances the taste and allows you to enjoy every bite.
1
Cut the keel of the chicken and remove the tail.
2
Gently insert fingers under the skin on the breast and gradually turn the skin into a large pocket, detaching it from the meat as much as possible.
3
In a mortar, crush black pepper, add the zest of two lemons, peeled garlic cloves, and use a pestle to turn it all into a paste.
- Black peppercorns: 1 teaspoon
- Lemon: 2 pieces
- Garlic: 4 cloves
4
Mix room temperature butter with a paste of pepper, garlic, and zest. Add the juice of two lemons, finely chopped parsley, and a pinch of salt, and mix thoroughly again.
- Butter: 200 g
- Black peppercorns: 1 teaspoon
- Garlic: 4 cloves
- Lemon: 2 pieces
- Parsley: 50 g
- Salt: to taste
5
Spread the oil under the chicken skin, coating the meat. You can leave a little oil to grease the inside of the carcass. Salt it.
- Butter: 200 g
- Chicken: 1 piece
- Salt: to taste
6
Fry the chicken in vegetable oil until it has a delicious crust.
- Chicken: 1 piece
- Vegetable oil: 50 ml
7
Then send to the oven preheated to 200 degrees for thirty to forty minutes. Throw a dozen sprigs of thyme onto the baking sheet.
- Chicken: 1 piece
- Thyme: 12 sprigs
