‘Eid Mubarak to everyone reading & subscribing to My Halal Kitchen. May you all have a blessed ‘Eid filled with loved ones, and healthy, halal food on your tables. Insha’allah, you’ll be able to use this super quick and easy recipe for your ‘Eid dinner tonight or any special night you choose to make it.
What’s so great about this recipe is that you won’t need to baste the bird throughout the cooking process nor worry about how moist yet browned on top it’ll be coming out of the oven. Use any fresh vegetables you like to surround your chicken. I used what was fresh, seasonal, and already stocked in my refrigerator.
1 whole chicken (about 3 lbs.)
4 tablespoons cold butter, seasoned with your favorite dry herbs, salt & pepper
1 pound crimini mushrooms
1 small yellow onion, roughly chopped
- Preheat oven to 350°.
- Wash and pat dry chicken. Set aside.
- To the butter, add herbs and seasonings.
- To a piping bag or a plastic sandwich bag with a small corner snipped off, add the seasoned butter. Squeeze the bag and push the butter to the edge, piping it under the skin of the breast of the chicken. Use your fingers to press the butter down and all the way through the underside of the skin. Pipe until all the butter is used up.
- Tuck in the wings and tie the chicken’s feet with kitchen twine to hold them down.
- Place the chicken, breast side up, onto the rack of a deep roasting pan.
- Bake for 45 minutes. In the meantime, clean and cut the vegetables.
- Turn up the heat to 375°. Add the vegetables and continue to roast for an additional 20 minutes, or until chicken is well-browned and has an internatl temperature of at least 165° on a meat thermometer.
- Serve on a large platter, with the chicken at the center and surrounded by the beautifully roasted vegetables.
Bismillah and Bon Appetit!Chef Daniel Humm from Eleven Madison Park Restaurant in New York City presented this chicken (without the roasted vegetables) on the Martha Stewart Show this fall.