Name: Butter-Infused Chicken
Yield: 6-8
Ingredients: 1 stick butter; 4 t garlic powder; 2 T dried oregano; 1 onion, sliced; 1 green pepper, sliced, seeds and membrane removed; 1 (3- to 5-lb) whole chicken; 4 T seasoned salt; 3 T black pepper

Butter-Infused Chicken

Rated 5.0 stars by 1 users

Servings

6-8 servings

Author:

NuWave

Ingredients

Butter Paste Ingredients

1 stick butter
4 t garlic powder
2 T dried oregano
1 onion, sliced
1 green pepper, sliced, seeds and membrane removed

Chicken Ingredients

1 (3- to 5-lb) whole chicken
4 T seasoned salt
3 T black pepper

Directions

In a small mixing bowl, combine butter, oregano, and garlic powder; set aside.
Press “PREHEAT”. Set to 375°F with cooking time of 10-12 min. a pound.
Gently separate the skin from the meat of the chicken without tearing the skin.
Carefully spread butter paste mixture between the skin and the meat.
Place sliced onions and peppers between the skin and meat.
Sprinkle salt and pepper on chicken.
Once ready, place chicken on Mesh Tray breast-side down. Place chicken with Tray in position 1.
Insert Probe into thickest part of breast. Set Probe to 165°F. Cook, pausing halfway to flip chicken. Cover with foil for remaining cooking time.
Check Probe to see if internal temperate has reached 165°F.
When done, remove. Let chicken rest at least 10 min. before carving.

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