Roasted Chicken with Blackberry Butter is subtly sweet, wonderfully aromatic and a comfort food through and through. This recipe is over-the-top delicious, and it presents beautifully for a casual or elegant dinner party.It’s not what you might be thinking — I didn’t get a cookbook deal or win the lottery, and 2 kids are plenty. 😉
This is food news, my friends. My husband, a Pescatarian (who doesn’t eat bottom feeders — don’t ask), for 21 years, decided to bring meat and poultry back into his diet. Big news, right?
After all, I love braising brisket for hours, making slow-cooked stews, and having the house on the block with the wonderful aroma of a roasting chicken seeping out of its windows. And really, is there anything better than sharing a bunch of “small plates” at your favorite restaurants!?
Inspiration for Roasted Chicken with Blackberry Butter
My husband jumped right in, and for the past couple of weeks has been trying it all.
I was inspired to create a new roasted chicken recipe for him and came up with this unbelievably succulent, deliciously flavored Chicken with Blackberry Butter.
What’s in Roasted Chicken with Blackberry Butter?
- whole chicken
- fresh blackberries
- fresh thyme
- lemon zest
- salt, pepper
These ingredients are simply dreamy together!
Can you use frozen blackberries?
Yes, but thaw them first, and drain any excess liquid.
Can you use substitute dry thyme for fresh?
Yes you can. You should use two-thirds the amount.
Fun fact: Did you know blackberries are one of the most most nutrient dense fruits on the planet? It’s true! Find more information about that here.
I hope you love this Roasted Chicken with Blackberry Butter as much as my husband, and the rest of my family did.
So why after so many years did my husband make this decision?
More roasted chicken recipes:
- Apple-Bacon Roasted Chicken Recipe
- Herbs de Provence Orange Roasted Chicken
- Chile-Red Wine-Grape Roasted Chicken
- Simple Honey-Lemon Roasted Chicken
- Greek Yogurt Roasted Chicken
Roasted Chicken with Blackberry Butter
- 6 tablespoons unsalted butter, softened
- about 1⅓ cup fresh blackberries, divided
- 1 tablespoon lemon zest
- 2 tablespoons fresh thyme, finely chopped
- ¼ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 approximately (4-pound) whole chicken
- a few sprigs of fresh thyme for garnish
- Preheat the oven to 500°F.
- In a small bowl, combine the softened butter with ⅓ cup of the blackberries, and use the back of a small fork to mash them. Then add the lemon zest, thyme, garlic, salt and pepper. Mix until it's relatively smooth (there will be pieces of blackberries throughout). Set aside.
- Remove the insides of the chicken, and pat dry with paper towels.
- Spread about 2 tablespoons of the blackberry-thyme butter on the bottom of a small roasting pan that's at least a couple of inches larger than the chicken, on all sides.
- Place the chicken in the pan, on top of the butter, breast side up. Rub the blackberry-thyme butter mixture under the skin. (This should include the breasts and legs.) Work your way under as much of the skin as possible -- if you're very gentle, it won't tear.
- Now truss the chicken with butcher's twine. Here's how. (It's also okay to just tie the ends of the legs together if trussing it becomes tricky.)
- Rub the remaining blackberry-thyme butter mixture on top -- all over the skin of the chicken.
- Being sure the chicken is breast side up, place the pan in the preheated 500°F oven and roast until the surface of the chicken is golden brown, about 20 minutes. Remove the chicken from the oven and reduce the heat to 350°F.
- Very carefully, using tongs, placing one part inside the cavity and one gently on the top of the breast side, flip the chicken over so it's breast side down.
- Once the oven has cooled to 350°F, continue to roast the chicken until internal temperature is 155°F -- this should take about an hour, but focus only on the temperature and not the time. (For an accurate reading of the temperature, place the thermometer deep into the flesh, away from bones.) During the roasting process, every 15 or so, use a spoon to baste the chicken with the butter and juices from the bottom of the pan.
- The final internal temperature will be about 165°F, as the chicken will continue to cook for several minutes outside of the oven. It should be nicely browned, the juices should run clear and the legs should move easily when it's done. (If you think it's getting too brown before the chicken is cooked, lightly cover it with foil in the oven.)
- When you remove the chicken from the oven, baste it again, and then use a few pieces of crumbled foil to tilt it (place them beneath one end), so the breast end is down. This allows all of the juices to flow to the breasts. Wait at least 15 minutes before carving.
- Use the remaining 1 cup of the blackberries and the thyme sprigs for garnish.
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