chicken
roasting
spicy
mint
chris kimball
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Roasted Chicken Flavored With Compound Butter | Milk Street's Chris Kimball

How to Make Roasted Chicken Flavored With Compound Butter | Milk…

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…

How to Make Chile Verde Tacos de Picadillo | Rachael Ray

Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…

José Andrés Makes a Fridge-Hunting Tuna Salad

Bob Harper Needed a Letter of Recommendation for His New NYC Hom…

Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…

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.