Herb Butter Roasted Chicken

INGREDIENTS

CHICKEN INGREDIENTS:

• 4 chicken leg quarters
• 7 tbsp butter softened
• 1 tbsp fresh rosemary leaves
• ½ tbsp fresh thyme leaves
• ½ tbsp fresh oregano leaves
• 3 garlic cloves
• 1 tbsp extra virgin olive oil
• 1 tsp paprika
• 6-7 shallots
• 2 rosemary stems optional
• 2 thyme stems optional

HERB BUTTER INGREDIENTS:

• 4 tbsp butter softened
• 2 tbsp chives chopped
• 1 tsp pink peppercorns
• Pinch of salt

INSTRUCTIONS

CHICKEN INSTRUCTIONS:

• In a ziploc bag add chicken with butter, extra virgin olive oil, paprika, fresh rosemary leaves, fresh thyme leaves, fresh oregano leaves, salt and pepper
• Seal bag, and shake well until chicken is coated evenly with the butter and herbs
• Marinate in the fridge for 2-3 hours
• Preheat oven at 180C/350F
• Add chicken in an oven-safe baking tray and add chicken with marinade
• Bake for 30 minutes. Meanwhile prepare the herb butter
• Open oven and carefully remove oven-safe baking tray
• Turn chicken legs upside-down and add shallots in the tray
• Bake for 20 minutes
• Turn chicken legs once more, and bake for another 10-15 minutes until crispy and golden
• Garnish with fresh rosemary and thyme stems
• Serve while hot, with a teaspoon of herb butter on top of each chicken leg

HERB BUTTER INSTRUCTIONS:

• Finely chop chives
• In a small bowl add softened butter, chives, pink peppercorn and salt
• Combine well with a fork
• Refrigerate until chicken is ready to serve