Slashed Chicken with Herb Butter

Chicken, Gluten-Free, Main Courses / Wednesday, May 27th, 2009


About a year ago, Jeff found this Slashed Chicken with Herb Butter in one of my Williams-Sonoma catalogs, and he didn’t just want to eat it, he wanted to make it.

And I was not about to stop him.

A whole chicken rubbed down with butter, parsley, chives, chervil, thyme and lemon zest? Baby, let me get out of your way.

With a slashed chicken, you slice into the chicken in key places so that the flavors don’t just sit on top of the skin, they get into the meat. You massage the herb butter into those cuts, and then you stuff them with bay leaves and sliced garlic. By the time you close the oven door, the chicken inside is literally bursting with flavor and smells absolutely amazing.

When Jeff makes this chicken, I IRON HIS SHIRTS.

Enough said.

Slashed Chicken with Herb Butter

Adapted from Williams-Sonoma

Serves 4

  • 5 1/2 to 8 tablespoons unsalted butter, at room temperature*
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh chervil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon lemon zest
  • 1 teaspoon salt, plus more, to taste
  • 1/2 teaspoon freshly ground pepper, plus more, to taste
  • 1 chicken (3 to 4 pounds), rinsed and patted dry
  • 2 bay leaves, cut in half
  • 2 garlic cloves, sliced
  1. Put 5-quart Dutch oven in a cold oven; preheat oven to 450 degrees F. Then heat pan 20-25 minutes.
  2. Meanwhile, in a small bowl or mini food processor, combine butter, herbs, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Turn chicken breast-side up. Cut 3 slashes, each 4″ long and 1/2″ deep in each breast. Cut 2 slashes, each 3″ long and 1/2″ deep in each leg. Rub herb butter over chicken, pushing it into slashes. Place 1/2 bay leaf in 1 slash of each breast and leg. Push garlic slices into all slashes. Season chicken with salt and pepper.
  4. Place chicken, breast-side up, in hot pan. DO NOT COVER. Roast until thigh registers 170 degrees F, 50-60 minutes. Transfer chicken to cutting board; cover loosely with foil. Let rest 15-25 minutes, then carve.

*Gluten-Free Tip: Use GF butter.

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17 thoughts on “Slashed Chicken with Herb Butter

  1. You are a smart woman! My hubby cooked up some soft shell crabs the other night and it was such a treat to have a break from being the chief home cook! Viva food-lovin' hubbies!

  2. I know exactly what you mean when you said that you iron his shirts after he makes you this. I hate ironing so it would have to be really good for me to do that:)

  3. Haha you're too funny. I wish my husband would make something like this! I might think about ironing his shirts if he did.

  4. That looks heavenly! I love roasted chicken, and all the flavors sound amazing. Just found your blog and I love it. Love the name, too :) Cheers!

  5. Oh my! I can't wait for my hubbs to come home so I can try this! He loves roasted chicken so any new ways of making it will make him one happy camper (and that means no dishes for me to clean)…

  6. Oh, man, Rebecca, you need to be MORE than ironing his shirts!! :)

    I wonder if I print out this post and leave it for my honey he'll make it for me? I'd probably have to tell him what I'd do for him first.

    (You go Jeff! That chicken rocks!)

  7. Oh man, looks like Jeff made a real winner. He certainly knows the way to your heart :) This chicken looks amazing–talk about lots of flavor. The idea of cutting the chicken is just genius. Delish!

  8. I foresee this chicken going on my planned menu for the next week… It looks absolutely delicious!

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