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The Perfect Roasted Chicken

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Ingredients

  • 1 (3 ½ - 4) pound roasting chicken

  • 1 stick of Challenge Salted Butter, divided

  • 1 teaspoon each of salt and pepper

  • 2 tablespoons of fresh lemon juice

  • 1 tablespoon of Dijon mustard

Directions

  1. Place roasting pan in the oven. Preheat pan and oven to 350 degrees.

  2. Reserve 1 tablespoon of butter for the pan sauce, divide the remaining stick in half. Soften the first half of the stick, melt the second half.

  3. To prepare chicken, carefully separate the skin on the breast from the meat. Try to keep the center portion intact, this will keep the skin in place while cooking and protect the meat. Place the softened butter under the skin on the breast, making sure the entire breast is covered.

  4. Brush the entire chicken with the melted butter. Season all sides with salt and pepper.

  5. Place chicken on a V-rack on its side, thigh, drumstick, and wing facing up.  Set the rack on the preheated roasting pan. Roast for 15-20 minutes, then turn the chicken over and repeat on the second side.

  6. Remove chicken, and place it breast side up on the V-rack. Place chicken back into the oven and turn up the heat to 450. Roast for 25-30 minutes, or until an instant-read thermometer reads 170 degrees when inserted into the thigh. Let chicken rest for at least 10 minutes before serving.

  7. To create pan sauce, remove pan drippings and place them into a saucepan. You can strain the drippings and remove excess fat if desired. Stir in lemon juice and Dijon. Taste to see if more salt or pepper is needed. Once well incorporated, whisk in the reserved tablespoon of butter. Serve sauce with the roasted chicken.

 

 

 After you mastered a basic chicken, why not give this version a try!

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Lemon Rosemary Roasted Chicken with Sweet Potatoes

Ingredients

  • 1 stick of Challenge Salted Butter, softened

  • 1 teaspoon each of salt and pepper

  • 2 tablespoon of fresh lemon juice, plus the zest from one lemon

  • 2 tablespoons of fresh rosemary, diced

  • 4 cloves of crushed garlic

  • 1 (3 ½ - 4) pound roasting chicken

  • 4 cups of sweet potatoes, peeled and cut into 2-inch cubes (golden potatoes can be substituted)

Directions

  1. Combine butter, salt and pepper, lemon juice, and zest with garlic.

  2. To prepare chicken, carefully separate the skin on the breast from the meat. Try to keep the center portion intact, this will keep the skin in place while cooking and protect the meat. Place half the softened butter mixture under the skin on the breast, making sure the entire breast is covered. Melt the remaining butter, and brush the surface of the chicken.

  3. Place chicken on a V-rack on its side, thigh, drumstick, and wing facing up.  Set the rack on the preheated roasting pan, add cubed sweet potatoes. Roast for 15-20 minutes, then turn the chicken over and repeat on the second side.

  4. Remove chicken, and place it breast side up on the V-rack. Place chicken back into the oven and turn up the heat to 450. Roast for 25-30 minutes, or until an instant-read thermometer reads 170 degrees when inserted into the thigh. Let chicken rest for at least 10 minutes before serving.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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