Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, slashed chicken w/ bacon-fresh herb butter. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Slashed Chicken w/ Bacon-Fresh Herb Butter is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Slashed Chicken w/ Bacon-Fresh Herb Butter is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have slashed chicken w/ bacon-fresh herb butter using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Slashed Chicken w/ Bacon-Fresh Herb Butter:

1. Prepare 8 tbsp (1 stick) unsalted butter, at room temperature
2. Prepare 2 slice raw bacon, chopped into small pieces
3. Make ready 1 tbsp chopped fresh chives
4. Make ready 1 tbsp chopped fresh sage
5. Get 1 tsp chopped fresh thyme
6. Prepare 1 tsp grated lemon zest
7. Make ready 1 tsp sea salt, plus more to taste
8. Prepare 1/2 tsp freshly ground pepper, plus more to taste
9. Take 1 whole chicken (about 5 lbs.)
10. Make ready 8 fresh sage leaves
11. Make ready 2 garlic cloves, sliced thinly

Instructions to make Slashed Chicken w/ Bacon-Fresh Herb Butter:

1. Put a 5-quart oval Dutch oven in a cold oven and preheat the oven to 450°F. After the oven has preheated, continue to heat the oven & pan for 20 more minutes.
2. Meanwhile, in a small bowl, combine butter, raw bacon, chives, sage, thyme, zest, salt and pepper. Stir until well blended and set aside.
3. Rinse the chicken well and pull out gizzards, etc. from inside the cavity. Pat dry with paper towels. Using a sharp knife cut 6 three-inch long slashes (1/2-inch deep) along legs, breast and back. Rub herb butter all over the chicken with your hands, pushing the butter into the slashes. Push a sage leaf and a slice of garlic into each of the slashes. Season the chicken with salt and pepper.
4. Carefully place the chicken, breast side down, in the hot pan. Roast until an instant-read thermometer inserted into the thickest part of the thigh, way from the bone, registers 165 to 170°F, 60 to 75 minutes.
5. Transfer the chicken to a cutting board and cover loosely with aluminum foil; let rest for 15 to 20 minutes. Carve the chicken and arrange on a warmed platter.
6. Ready to serve and ENJOY!

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