Last Updated on February 23, 2019 by Liza Hawkins
I love a good roast chicken, especially when the skin gets good and brown – you guys know that. One of the best tricks for getting a deliciously crispy skin on bird is to make sure you use some sort of fat to help.
And a really hot oven. Which for some reason frightens people. Don’t be frightened. My oven is typically set at 425°F when I roast a chicken, and then I cook the bird for about 20 minutes per pound. Baste with pan drippings a few times during the cooking process. Simple. SOME recipes call for an oven set at 500°F to start…but we’ll save that for another day.
When I roast a bird, I definitely like to slather the top with salt, pepper and olive oil – maybe some herbs, perhaps a little garlic salt.
But the crispy goodness and perfect seasoning under the skin, comes from slathering butter…well…under the skin.
You can use plain old butter. Boring.
OR, you can spice up your butter before you slather!
Salted Sage & Pepper Butter
Ingredients
- 1 stick salted butter, room temperature
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh sage, diced
- 1 teaspoon fresh lemon zest*
Instructions
Notes
Swap the sage out for your favorite herb (fresh parsley is yummy!), or blend a few together!
(Yes, that’s all. Sometimes it’s the little things that make awesome.)
*Here’s what happens when you try to work too late at night. You forget a crucial part of a recipe, and a faithful reader picks it out. Thank you, Molly, for wondering what the yellow stuff in the photograph was! The lemon creates such a lovely scent, I would’ve hated for you to miss out! The ingredient has now been added. Shew.
That looks delicious : ).
I laughed about hot ovens scaring people. So funny!
That looks SO good. . . . But, am I missing something? What’s the yellow stuff in the photo? (Not the butter, obviously, but the stringy/flaky things on top of the butter?) Surely not part of the sage . . . ?
Maybe you will want to add a facebook button to your website. I just marked down this article, however I had to do it by hand. Simply my advice.
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Molly – you are SO right! Recipe has been updated to add LEMON ZEST. This is what happens when you attempt to write too late at night. Ha! Thanks!
Liza,
I stopped by your blog after reading your comment on another site about making Blogger “mobile-friendly.” Can you tell me more about that setting. I looked around, and didn’t see anything. Thanks so much.
p.s. This recipe looks SO yummy. May have to try this one. ~Sally
Oh my goodness. Right after I posted that previous comment/question, I went back to Blogger and found it right away. Thanks anyway! =) ~Sally
Thanks for the follow! I just returned the favor. And wow, this site looks way too delicious!
@Sally – good news! Glad you found it!
@Beth – Thank you!