SIMPLE AND FLAVORFUL!

roast chicken with compound butter

I’m a huge fan of compound butter and I’m so going to have to make your Thai chili version! LOVE!

~ Laurie

– Preheat the oven. – In a medium bowl or in the bowl of a food processor, blend together the butter, Thai dry chili paste and kosher salt until it is a smooth paste. Set aside.

1

– Season the chicken on all sides with salt and pepper. Carefully lift the skin of the chicken breast and spread some of the compound butter between the skin and meat of the breast. Replace the skin and spread more of the butter on the skin.

2

– Toss the potato slices in a drizzle of olive oil and season with salt and pepper, and additional Thai dry chili paste. – Place the chicken in a baking dish. Lightly toss the prepared potatoes and nestle between the chicken pieces. Season lightly with salt. Bake. Serve immediately.

3

Enjoy!

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...

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FILIPINO CHICKEN AND PORK ADOBO

CHICKEN AND ASPARAGUS SOTANGHON

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