Butter Basil Roasted Chicken

By KeyIngredient

Ingredients

• 1 chicken, 3 to 4 pounds, cut into 8 pieces
• 2 ounces (half a stick) unsalted butter, halved
• Kosher salt and freshly ground black pepper
• 1 sprig of rosemary
• 6 ears of corn, kernels removed
• 3 apples, peeled and diced
• 1/2 cup bacon, chopped
• 1/2 cup basil, chiffonade

Details

Servings 2
Adapted from popsugar.com

Preparation

Step 1

1Heat the oven to 450°F.
2Pat the chicken pieces completely dry, and loosen the skin around the edges on the thighs, breasts, and if you can, the legs. Take half of the butter and rub it underneath the skin of each piece. Sprinkle the pieces with salt and pepper.
3Put the remaining half the butter and rosemary sprigs in a roasting pan and put it in the oven for a couple of minutes, until the butter melts. Add the corn, apple, bacon, and chicken pieces, turning them a couple of times in the fat, leaving it skin side up. Turn the chicken halfway through, cooking for a total of 30 to 35 minutes, until the chicken is golden brown. If you want the chicken more browned, turn up the oven to broil and let the chicken crisp up. Remove the chicken, turn the oven up to broil if you haven’t already, and broil the vegetables for another 5 minutes. Flip the vegetables and broil the other side for another 5 minutes, until you’re happy with the crispiness. Add fresh basil to the vegetables and stir to combine. Serve together, obviously.


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