Serrano-Butter Chicken + Gremolata | We are begging you – please do not buy one of those preroasted chickens at the grocery store. EVER AGAIN! Save your money (and your taste buds) by roasting your own. It’s so silly easy and you should never be intimidated by buying whole chickens. All you really need to do is give it a rinse and toss it in the oven for an hour or so (depending on how fat your bird is). And the best part is you can add a ton of flavor with just a few simple ingredients. And what do you know? That’s exactly what we do here…
In this recipe, we baste our chicken in a serrano butter to rapture us to crispy skin heaven. Then we stuff our bird with fresh onion and garlic to flavor from the inside and serve it all with an olive & mushroom gremolata. Easy peasey.
* Serve this with your favorite mashed potatoes (feel free to cheat with instant-mash or make our Creme Fraiche Garlic Mash).
* You can speed this recipe up by 24 hours by skipping the chicken's overnight rub.
- Butter - 8 tablespoons (1 stick)
- Whole Chicken - 1 (4½ pounds)
- Red Onion - ½ cup, julienned
- Garlic - 5 cloves, smashed
- Serrano - 1, medium, thinly sliced
- Chipotle Powder - 1 tablespoon
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Olive Oil - 1 tablespoon
- Baby Bella Mushrooms - ⅓ cup, brunoise
- Carrot - 2 tablespoons, brunoise
- Kalamata Olives - ¼ cup, finely minced
- Apple Cider Vinegar - 1 tablespoon
- Garlic - 2 teaspoons, finely minced
- Lemon Juice - 1 teaspoon
- Parsley - ¼, finely minced
- Salt - ¼ teaspoon
- Saucepan - medium
- Sheet Pan - with cooling rack
- Instant-Read Thermometer
- Ramekin - 1 (6 ounces)
- Paper Towels
- Tin Foil
- Mix the chipotle, sugar and salt in the ramekin.
- Go ahead and rinse the outside and inside cavity of your chicken.
- Pat it very dry with paper towels, then set it breast-side up on a plate.
- Grab your ramekin mix and rub it all over the outside of the chicken. Get in there and get every nook and cranny!
- Rub some inside the walls of the cavity too.
- Once it's all nice and rubbed down, toss the chicken on the plate and cover it loosely with tin foil.
- Put the plate on the bottom shelf of your fridge overnight.
- The next day, take the chicken out of the fridge and put it on the cooling rack fitted in the sheet pan. Let the chicken come to room temperature.
- Preheat your oven to 400 degrees. Put the rack in the middle.
- While the chicken is warming up, slice your serrano into thin rings.
- Toss the rings into the saucepan along with the butter. Melt the butter over medium-low heat - about 10 minutes.
- Meanwhile, peel and julienne ½ cup of the red onion.
- Peel and smash the garlic cloves too.
- Then grab both the onions and garlic, and stuff them inside the chicken cavity. Close the legs and seal everything inside.
- Brush the breast-side of the chicken with the serrano butter.
- Then toss the chicken in the oven for 1 hour and 15 minutes, brushing the top of the chicken with the butter every 20 minutes for the first hour.
- After 1 hour 15 minutes, it should be dark & crispy!
- Brush on any extra serrano butter, set the chicken aside, and let it rest for 10 minutes before you carve it up.
- While the chicken is cooking, make the gremolata. Start by washing the tops of the mushrooms with a damp paper towel. Remove and trash the stems too.
- Peel your carrot.
- Then cut the mushrooms and carrot into a very small dice (aka brunoise).
- Cut up your garlic and parsley too and toss them in bowl.
- Put the saute pan over medium heat and heat up a teaspoon of the oil. Let it get hot.
- Then toss in the mushrooms, carrots and a small pinch of the salt, and soften for 4 minutes.
- Pour in the vinegar and reduce the mixture for 4 more minutes until almost all the liquid is gone.
- Remove the pan from the heat and let it cool.
- Then add the mushroom/carrot mix to the mixing bowl.
- Stir in the last of the oil, season to taste, and that's it!
- If you made your favorite mashed potatoes, add some to the center of the plate.
- Slice off a portion of the chicken (make sure to get some of that crispy skin!). Lay it over the potatoes.
- Spoon some of the Gremolata over the chicken.
- Garnish with some of the stuffed onions and serrano slices from the butter. Dive in!
* Serve this with instant-mashed potatoes to save even more time.
* As always with chicken, cook it until it reads 157 degrees or until the thigh juices run clear. The temperature will rise to a safe 165 degrees while you let it rest.
* And remember, basting the chicken in the butter will ensure the skin is super crispy! That's the trick.