Recipe: Brown Sugar and Butter Roasted Chicken
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Brown Sugar & Butter Roasted Chicken


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I’ve tried this delicious recipe from How Sweet It Is twice now, and each time has turned out wonderful and tasty. Getting the chicken in the oven takes very little time and you don’t have to babysit it like other roasting recipes. What I love about it is how beautiful and brown the skin turns, with just the right about of crunch and salty pop. And, bonus, it makes you look like a rockstar in the kitchen…and it’s just not that complicated.

Win. Win.


Brown Sugar Butter Roasted Chicken

1 roasting chicken

1/2 cup butter, softened

1/4 cup brown sugar

Sea salt & Black pepper to taste

Preheat oven to 425 degrees F.

Clean or prepare your chicken for roasting, remove giblets and pat completely dry with a paper towel. In a bowl, combine softened butter and brown sugar with a spoon until creamy. Using your hands, rub butter/sugar mixture over entire chicken, including underneath the skin if you wish. [I cut little holes in the fat layer and reach up in there to spread the butter/sugar mixture throughout.]

Sprinkle the entire thing with salt and pepper.

Set chicken in a roasting pan breast-side up. [I tie the chicken’s little legs and wings together with baker’s twine.]

How Sweet It Is says that you can layer some slices onions under the chicken but that she wan’t sure the veggies would hold up underneath it. I think she’s right, for sure. The bottom of the roasting pan gets the butter/sugar run off and it would just be a gluttonous, greasy mess for any veggies.

Roast for about 1 hour and 20 minutes. [I start checking it at an hour to make sure the tasty skin isn’t burning, and to make sure it’s not getting over done.]

Let rest for about 15 minutes before cutting.



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