Butter & Herb Roasted Chicken

Our latest point of dietary focus is making sure we get enough good animal fat in our meals — shooting for 80% of our caloric intake to come from fat. There aren’t many cuts of meat that provide that much on their own, so we are delving into which cuts have the highest fat as well as ways to add fat as necessary.

Butter Roasted Herb Chicken 091615

Last night we had chicken quarters on the menu, so I seasons with a little salt, some freshly ground black pepper, and dried oregano & parsley. I topped with pats of unsalted butter and roasted at 375 degrees for an hour.

Once they were cooked through, with crispy, golden skin, I topped with an additional slice of Kerrygold butter (the good stuff!).


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s