Popular
Latest From the Show
How to Make Roasted Chicken Flavored With Compound Butter | Milk…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
"With flavors that are herbal, fresh and subtly spicy, this roasted chicken was inspired in large part by adjika, an aromatic green chili, fresh herb and spice paste from the country of Georgia," Chris says. "Make sure to seed the serranos to moderate the heat. Serve with rice pilaf, roasted potatoes or a crunchy salad."
PRO TIP: This technique can be used with any compound butter, so feel free to swap in your favorite spices and herbs before stuffing under the chicken skin and roasting.
For more easy chicken recipes from Cookish, check out Chris' Foil-Roasted Chicken with Ginger & Thyme and Slashed Chicken with Chili-Garlic Sauce and Honey.
Adapted from Milk Street: Cookish by Christopher Kimball. Copyright © 2020 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
Ingredients
- 4 tablespoons salted butter (½ stick), softened
- ⅓ cup finely chopped fresh mint
- 2 serrano chilies, stemmed, seeded, and finely chopped
- 2 scallions, finely chopped
- 1 teaspoon ground coriander
- Kosher salt and ground black pepper
- One 4-pound whole chicken
- Lemon wedges, for garnish (optional)
Yield
Serves: 4
Preparation
Preheat the oven to 425°F. Set a wire rack in a rimmed baking sheet.
Mix the butter, mint, chilies, scallions, coriander, 1 teaspoon salt and ½ teaspoon pepper. Using your fingers, loosen the skin from the meat on the chicken breast and thigh areas, then smear the mixture evenly under the skin. Season all over with salt, then tuck the wings to the back and tie the legs together. Set the chicken breast-up on the rack and roast until the thighs register 175°F on an instant-read thermometer, 60 to 80 minutes.
Let rest for about 30 minutes, then carve. Serve with lemon wedges, if desired.