Butterflied chicken with pistachio butter
Discover the ultimate recipe for Butterflied Chicken with Pistachio Butter. This savory dish features a 3 lb whole chicken, rich butter, crunchy pistachio nuts, and aromatic garlic, all enhanced with a hint of lemon juice. Perfectly roasted for a succulent and flavorful meal. Easy to prepare, yet gourmet in taste!
Cook time 55 min
Prep time 25 min
Ingredients:
3 lb whole chicken1/2 cup butter
1/2 cup pistachio nuts
2 garlic cloves
1 tbsp lemon juice
1 short spray cooking spray oil
Butterflied chicken with pistachio butter is a delightful and flavorful dish that combines the rich, nutty taste of pistachios with the savory goodness of butter. This recipe is perfect for a special dinner or a weekend meal when you want to impress your family and friends. By butterflying the chicken, you ensure an even cooking process, resulting in juicy and tender meat with a perfectly crispy skin.
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along each side of the backbone from tail to neck to remove it.
- Open the chicken out and place it skin-side up. Flatten the chicken by pressing firmly on the breastbone with the heel of your hand until you hear a crack and the chicken lays flat. This process is known as "butterflying" the chicken.
- Pat the chicken dry with paper towels and set aside.
- In a food processor, combine the softened butter, pistachio nuts, minced garlic, and lemon juice.
- Pulse until the mixture is well blended and the pistachios are finely chopped, creating a smooth, spreadable pistachio butter.
- Season with a pinch of salt if desired.
- Carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat, being cautious not to tear the skin.
- Spread a generous amount of the pistachio butter mixture under the skin, ensuring the butter is evenly distributed over the breast and thigh meat. Reserve some for later use.
- Rub the outside of the chicken with any remaining pistachio butter.
- Lightly spray a roasting pan or baking sheet with cooking spray oil.
- Place the butterflied chicken skin-side up in the prepared pan.
- Roast in the preheated oven for approximately 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- Once the chicken is done, remove it from the oven and let it rest for about 10 minutes to allow the juices to redistribute.
- Carve the chicken and serve with the delicious pistachio butter drippings from the pan.
Tips:
- Ensure your chicken is at room temperature before cooking to promote even cooking.
- Butterfly the chicken by removing the backbone with kitchen shears and pressing down on the breastbone to flatten it.
- Toast the pistachio nuts lightly before blending to enhance their flavor.
- Soften the butter to room temperature to make it easier to mix with the pistachios and garlic.
- Pat the chicken's skin dry with paper towels before cooking to achieve a crispy skin.
- Use a meat thermometer to ensure the chicken is cooked through, with an internal temperature of 165°F (74°C).
- Let the chicken rest for 10 minutes after cooking to allow the juices to redistribute.
This butterflied chicken with pistachio butter recipe is not only a treat for the taste buds but also a feast for the eyes. The combination of succulent chicken and the creamy, nutty pistachio butter is sure to be a hit at your dinner table. Follow the tips provided to achieve the best results, and enjoy a meal that is both luxurious and comforting.
Nutrition per serving
8 ServingsCalories 670kcal
Protein 45g
Carbohydrates 2.92g
Fiber 0.99g
Sugar 0.83g
Fat 50g
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