Chicken with Butter, Garlic, and Parsley

Main Dishes | Author's cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe metaphorically blends the traditions of Georgian chicken and French escargot with garlic butter.

Ingredients

Butter - 7.1 oz
Poultry - 4 pieces
Parsley - 7.1 oz
Garlic - 2 heads
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the chickens, remove the backs: with a large sharp knife, make two decisive cuts or careful sawing motions — and you'll have chicken spines that can be used for broth later.

Step 2

Mix the butter, which should be at a temperature somewhere between room temperature and that of the refrigerator, with finely chopped parsley, pepper, salt to taste, and crushed garlic until you achieve a uniform yellow-green mixture with speckles of garlic.

Step 3

Create a pocket in the skin of each chicken breast. To do this, gently pull the skin with your fingers, going deeper as if reaching into a pouch, being careful not to tear the skin. Fill the resulting pocket with a green mixture of butter and parsley, and evenly distribute it across the breast area using gentle rubbing motions with your fingers.

Step 4

Place the chickens breast-side up on a baking tray and put them in an oven preheated to 356°F for thirty to forty minutes (depending on the size of the chickens).

Step 5

You can later roast potatoes or other vegetables that are prone to this process in the fragrant sauce created by the melted butter in the baking dish.