Brown Sugar Butter Roasted Chicken.
For example, this is the second day this week I’ve posted a bowl of butter with something else extremely delicious being mixed in. Something extremely delicious that is not green. I like.
And if you’re smart you can put two and two together and realize that both of those butters made up one meal. Or you just realized that because I told you. Whatever. Anyhoo, want to come over for dinner? I thought so. This is what we ate on Sunday night. We always eat things like this on Sunday night. You’ll like it. I swear.
Just know that there is nothing new going on ’round these parts. A whole lot of not doing laundry + attempted stuffed turkey homicides + Conway Twitty (ummm who?) music that makes my ears bleed + roasting chickens and never cleaning up the kitchen. It’s like comfort wrapped in a big blanket of bacon.
So yeah… I’m still roasting chickens once a week. I’m sort of obsessed. And you know what? I’m also really annoyed that I’ve totally devalued the word “obsessed” here, even though it perfectly explains my emotions for everything I write about. And I spent a a good 6 minutes hunched over my trusty thesaurus (lies: I have an app) and found no other word I enjoyed more. Hence me still being obsessed with roasted chickens.
And even though I’m obsessed, this picture still creeps me out.
What freaking weirdo posts a weirdo picture like this on their blog? The only thing I like about it is that it reminds me of the time when Monica Gellar walked around with a turkey on her head. I’ve always wanted to do that in real life. Or rather watch someone else do it. Because really… I do not want my head stuck up a hen’s hooha.
Oh, but the other thing I really like about that weirdo picture is that is tastes good. The chicken – not the picture.
Brown Sugar Butter Roasted Chicken
1 roasting chicken (Mine was about 5lbs, but any size will do. Just add a little more/less butter and sugar)
1/2 cup butter, softened
1/4 cup brown sugar
1 teaspoon course sea salt*
1 teaspoon black pepper*
Preheat oven to 425 degrees F.
Clean or prepare your chicken for roasting, remove giblets and pat completely dry with a paper towel. [For step by step photos of how I roast a chicken, click HERE.] In a bowl, combine softened butter and brown sugar with a spoon until creamy. Using your hands, rub butter over entire chicken, including underneath the skin if you wish. Sprinkle the entire thing with salt and pepper. Set chicken in a roasting pan breast-side up, or roast it over a beer can like I did: I set a beer can with a few sips of beer left in my pan, shoved it up the chicken’s… you know… and then roasted it. If desired you can layer some slices onions under the chicken, but I did not do this. The butter and sugar really caramelizes and I’m not sure any veggies would hold up underneath it. Roast for about 1 hour and 20 minutes. I use Ina Garten’s tip of slicing the leg and if the juices run clear… it’s done! Let rest for about 15-20 minutes before cutting.
*these are just rough estimates, I simply sprinkle salt and pepper all over the entire chicken.
Save the neck for me, Clark.
152 Comments on “Brown Sugar Butter Roasted Chicken.”
Thanks for another great article. Where else may just anybody get that kind of info in such an ideal manner of writing? I have a presentation subsequent week, and I’m on the search for such info.
Im making this for dinner tonight.I made the beer bbq pork tacos with mango relish two nights ago and my hubby loved it!
made this last night and it was AMAZING!!!
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Made this for Rosh Hashanah but added a bit more brown sugar mid cooking b/c it looked to plain! it went like HOTCAKES! YUM YUM YUM
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What a great roasted chicken recipe. I made this for Sunday dinner. The chicken was so moist, and we loved how caramelized the skin got! So easy to prep!
thanks for the blog I enjoyed it and chicken was awesome!
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I always enjoy reading your blog. Found you using the yummly app! You are always so creative! This is such a wonderfully easy to DIE for recipe! I am making it again tonight!
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Yum! Made this tonight… But added garlic and coarse salt to the butter and sugar mixture. Then sprinkled with pepper and a little thyme. OMG HEAVENLY!
I’m wondering if this method could be used with just skinless chicken breasts? Smear the butter on the chicken then bake?
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Ok so you’re hilarious. Also: Making this tonight. Keep up the good work :))
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Help! I am horrible when it comes to sides. What sides did you paid with this chicken???
I been using this recipe for my Easter turkey for the past couple years. I usually stuff it with apples and people seem to really love it. It’s so moist. Any who I just wanted to give a big thank you for the idea.
Thanks a lot.
Should I cook it longer with 2whole chickens.?
Hi! I’m making this right now. Do I have to cover it?
So I was going to make this for Christmas dinner because I wasn’t expecting to have many guests, but now my guest list has expanded and I’m thinking of adding a few extra chicken thighs to the mix so there’s enough for every one. I’m thinking that I can mix and season them the same way and maybe start the whole chicken roasting, and then when there’s like 35 or 40 minutes left for the bird, I can put the thighs in the oven hoping they would all finish around the same time. What do you think??