Hi. Yes. Goodbye.
Also, I don’t know how I managed to post CHICKEN in turkey week.
In turkey week? On turkey week? During turkey week?
YOU KNOW WHAT, this post is for those of you not doing turkey. And more interested in the words WINE AND BUTTER back to back.
So simple, you guys. And let me just say, there ARE more in-depth ways to make wine butter, but I have the patience of a hummingbird on crack, so – the quick route it is.
This is all you need – the butter, the wine, the salt, the herb. The end.
Make sure your butter is even MORE softened than what mine looks like. I had to zap mine in the microwave, (which wasn’t a good idea because I overdid it), then let it come back to room temp (which made me totally crazy to wait for). But you’ll do it right! I have faith in ya.
A SPLASH of wine is all it takes. Like a Tbs. Just enough to infuse and glorify and party on with that buttah. Mash it all together until it becomes a mass of bliss.
Let’s start a band called Mass of Bliss! (or not.)
NOW, you’ll take that whole dang chicken, cut up, and loosen the skins with your fingers. This is one of my favorite things ever in the world. And you think I’m kidding. I love it! It’s like therapy, but no sofa. And free.
Rub that entire mass of butter under all the skins, and maybe some on top. Just here and there. Because you’re a good person.
Now you just arrange all the chicken pieces on a huge baking sheet, and nestle the acorn squash slices and red onion allllll around it.
Salt and pepper on top.
Lemon zest for life happiness.
A drizzle of oil because roasting.
And there you go, bunnies.
I will say, you’ll have to pour off a little bit of chicken juices, but it’s definitely not overwhelming or obnoxious. Just a pan tip and you’re set. Ba-da-bing-idy.
Look at that! The chicken gets a good roasted crisp on top, and the WINE BUTTER underneath keeps all the meat niiiice and M O I S T. (<–Ash, that’s for you.)
I served this with steamed broccoli, and all was right in the world.
SO, if you’re not doing turkey this week, here’s an option for you, kitty.
I mean, if anything else, you now have WINE BUTTER in your life.
- 1 stick of butter, softened
- 1 Tbs. freshly chopped Rosemary
- 1 Tbs. dry white wine
- Coarse salt
- 1 whole chicken, cut up
- 1 acorn squash, seeded and sliced
- 1 red onion, peeled and cut into pieces
- 2 Tbs. extra virgin olive oil
- 1 Tbs. Lemon zest
- salt and pepper
- Preheat oven to 400.
- In a small bowl, combine the softened butter, wine, rosemary and a good pinch of salt. Press and mash with a fork until fully combined. Reserve in the fridge for later use, or use now.
- Loosen the skin all over each chicken piece with your fingers. Rub the wine butter underneath the skins, covering as much meat as possible.
- Arrange the cut up chicken on a large baking sheet. Arrange and nestle the squash and onion all around the chicken. Drizzle the oil over everything, and season with a good pinch of salt and pepper. Sprinkle the lemon zest over the chicken.
- Roast anywhere from 1 hour to an hour and twenty minutes, depending on your oven. You want the veggies tender and beautifully roasted, and the chicken cooked through, golden brown and crispy on top. Gently tip the sheet pan of any excess juices.
- Serve immediately!
- Serves 4.
Have a fabulous Thanksgiving week, you guys! And you know what, it’s not too soon to test out those Bloody Marys.
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