Chickens with butter, garlic and parsley

Chickens with butter, garlic and parsley

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Course: Chicken Recipes, Main Food Recipes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 540kcal


  • Chicken 4 pieces
  • Butter 200 g
  • Parsley 200 g
  • Garlic 2 heads
  • Salt to taste
  • Ground black pepper to taste


  • Cut the ridges of the chickens: with a large sharp knife, two smashing blows, or neat sawtooth movements – and you have chicken spines in your hands, which you can then put on the broth.
  • Butter, which should be about midway between room temperature and refrigerated oil, mix with finely chopped parsley, pepper, salt, added to taste, and crushed garlic until a uniform yellow-green mass is obtained with whitish garlic patches.
  • Each chicken make a pocket of skin on the breast. To do this, you just need to, dragging off the skin with your fingers, climb deeper, as if in a bosom, trying not to tear the skin. The resulting pocket must be filled with a greenish mass of oil with parsley and carefully distribute across the breast with a rubbing motion of the fingers.
  • Lay the chicken breasts up on a baking sheet and put in the oven, preheated to 180 degrees for thirty to forty minutes (depending on the size of the chickens).
  • In the fragrant sauce, which forms melted butter in the pan, you can then bake the potatoes or other vegetables that are prone to this process.


Calories: 540kcal

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