Garlic Butter Chicken is oozing with a silky garlic butter glaze and fragrant zesty lemons. Is there anything nicer than the smell of garlic butter basting the chicken and making it full of flavour and crispy skinned deliciousness. I've used Chicken drumsticks which are cheap and tasty but you could use thighs or breast whichever you and your family prefers. You could even use it on a full Chicken if you fancy. The choice is yours. This can also be cooked in a conventional oven - I've added the timing/ temp etc at the end of the recipe. The step by step picture guide let's you follow the recipe easily and allows you to tailor it to suit you and your families tastes. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback on our recipes x
Prep:- Take the chicken out of the fridge and let it come to room temperature.
Pat dry with some kitchen roll.
Chop the garlic.
Chop the parsley
Slice the Lemon
Melt the butter in a dish
Add the garlic, parsley,lemon juice and pepper and mix well
Place the chicken in an oven proof dish,score through the fleshy part of the chicken with a sharp knife a few times (so the glaze can seep through ) and brush or spoon the butter mixture over each drumstick till fully coated.
Don't worry if the butter goes hard as it will melt again in the oven
Add the sliced lemons
Cover with foil and place in the Halogen oven.
Cook for 20mns at 175°
Remove the foil, baste with the juices and bake for a further 15mns
Turn the chicken over and continue baking for a further 10mns to ensure the skin is crispy and the chicken is fully cooked.
baste with the juices at the bottom of the dish and season with S&P if needed
Remove from the oven to rest before serving.
Serve hot on a bed of Spinach risotto making sure to spoon over any of the remaining butter glaze .
Easy swaps:-
Halogen for conventional oven-200°for 45mns
Drumsticks for Thighs or breasts.
Chicken for Turkey or Pork
Parsley for chives
Risotto for Roast potatoes
Ingredients
Directions
Prep:- Take the chicken out of the fridge and let it come to room temperature.
Pat dry with some kitchen roll.
Chop the garlic.
Chop the parsley
Slice the Lemon
Melt the butter in a dish
Add the garlic, parsley,lemon juice and pepper and mix well
Place the chicken in an oven proof dish,score through the fleshy part of the chicken with a sharp knife a few times (so the glaze can seep through ) and brush or spoon the butter mixture over each drumstick till fully coated.
Don't worry if the butter goes hard as it will melt again in the oven
Add the sliced lemons
Cover with foil and place in the Halogen oven.
Cook for 20mns at 175°
Remove the foil, baste with the juices and bake for a further 15mns
Turn the chicken over and continue baking for a further 10mns to ensure the skin is crispy and the chicken is fully cooked.
baste with the juices at the bottom of the dish and season with S&P if needed
Remove from the oven to rest before serving.
Serve hot on a bed of Spinach risotto making sure to spoon over any of the remaining butter glaze .
Easy swaps:-
Halogen for conventional oven-200°for 45mns
Drumsticks for Thighs or breasts.
Chicken for Turkey or Pork
Parsley for chives
Risotto for Roast potatoes