Roast Chicken with CannaButter
Roasted 1/2 Chicken with Lemon, Garlic and CannaButter
Having a roasted chicken in the refrigerator for snacks and easy meals is great but when I am just cooking for just myself, I will roast only half a chicken since it’s just for me.
This recipe uses a technique where you lift the skin up and spread the chicken meat with the CannaButter mixture, then put the skin back down so the meat absorbs all the flavour and cannabis and the skin gets nice and crispy.
Ingredients (serves 2)
1/2 chicken (approximately 1-2 pounds)
1 TBSP CannaButter room temperature
1 clove garlic minced or put through garlic press
1 TBSP lemon zest
1 shallot minced
1 tsp decarboxylated cannabis buds crumbled
4 basil leaves chopped
4 chive spears chopped
1 tsp CannaOliveOil
Salt and pepper to taste
Heat oven to 425*F (220*C)
Line roasting pan with aluminium foil and set aside.
Rinse and pat dry with paper towels, place your half a chicken in roasting pan.
In a small bowl, mix together CannaButter, garlic, lemon zest, shallot, decarbed cannabis bud, chopped basil and chives. Smear it together until well combined.
Lift the skin up on the chicken breast and smear the garlic butter all over the breast then pull skin down over butter. Do the same with the thigh.
Brush the CannaOliveOil on the skin of the chicken and sprinkle with salt and pepper.
Place in oven and cook for 45-60 minutes or until juices on the thigh run clear and it reaches an internal temperature reaches 165*F. Cooking times will vary based on the size of the chicken.
Remove from the oven and let the chicken rest for 10 minutes so the juices redistribute.
Serve with vegetables of your choice.