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!
- 02 May 2024
- Cook time 55 min
- Prep time 25 min
- 8 Servings
- 6 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 670kcal | 27% |
| Protein | |
| Protein 45g | 31% |
| Carbohydrates | |
| Carbohydrates 2.92g | 1% |
| Fiber 0.99g | 3% |
| Sugar 0.83g | 1% |
| Fat | |
| Fat 50g | 60% |
| Saturated 16g | 56% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 280ug | 32% |
| Choline 120mg | 21% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 12mg | 72% |
| Vitamin B6 0.57mg | 34% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 0.60mg | 1% |
| Vitamin E 0.66mg | 4% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 2.81mg | 26% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 460mg | 13% |
| Selenium, Se 40ug | 71% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 4.06mg | 37% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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