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  Broiling chicken 2 Pound, split in half
  Melted butter/Margarine 1⁄2 Cup (8 tbs)
  Thyme 1⁄2 Teaspoon
  Sage 1⁄2 Teaspoon
  Tarragon/Chervil 1⁄4 Teaspoon (optional)

Break the joints between drumsticks and thighs and joints of the wings close to the breasts.
Snip off wing tips, then skewer legs and wings close to the body.
Chicken halves will now stay uniformly flat during broiling.
Arrange chicken halves cut-side up in a shallow pan lined with foil.
Do not use a rack.
Sprinkle with salt and pepper.
Brush with a mixture of the butter and herbs.
Broil 4 or 5 inches from the heat for about 15 minutes.
Watch closely and lower pan if browning too quickly.
Turn chicken and brush with more of the butter mixture, continue broiling, turning and brushing with butter mixture every 5 minutes until thigh meat is soft, allowing about 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2468 Calories from Fat 1677

% Daily Value*

Total Fat 188 g289.5%

Saturated Fat 84.2 g420.9%

Trans Fat 0 g

Cholesterol 840 mg280%

Sodium 603.8 mg25.2%

Total Carbohydrates 1 g0.5%

Dietary Fiber 0.46 g1.8%

Sugars 0.1 g

Protein 185 g370.5%

Vitamin A 77.5% Vitamin C 8.8%

Calcium 15.1% Iron 44.8%

*Based on a 2000 Calorie diet

Butter Broiled Herb Chicken Recipe