Quick Roasted Chicken and Garlicky Herb Sauce
Quick Roasted Chicken and Garlicky Herb Sauce
A quick chicken recipe by Trisha Yearwood from Trisha's Southern Kitchen
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 55 minutes
  • Yield 4 to 6 servings
  • Quick Roasted Chicken:
  • 1 roaster chicken, about 4 pounds 
  • 4 tablespoons unsalted butter, at room temperature  
  • 2 teaspoons smoked paprika  
  • ½ to 1 teaspoon kosher salt  
  • ¼ teaspoon ground black pepper  
  • Garlicky Herb Sauce:
  • 12 cloves garlic 
  • ¾ cup extra-virgin olive oil  
  • ¼ cup red wine vinegar  
  • ½ teaspoon kosher salt  
  • 1 bunch fresh flat-leaf parsley, washed, mostly stemmed and dried 
  • ½ bunch fresh cilantro, washed, mostly stemmed and dried 
  • ½ Fresno chile or red jalapeno, seeded and diced
  1. Quick Roasted Chicken:
  2. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
  3. Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
  4. Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
  5. Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.
  1. Garlicky Herb Sauce:
  2. In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.

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