Set the butter out to soften to room temperature.
When the butter is soft, mix all the ingredients for
the herb butter. Divide the butter into equal portions,
matching the number of chicken pieces that you have.
Preheat the oven to 350 degrees.
Loosen the skin of the chicken away from the meat.
Place a portion of the herb butter under the skin
of each piece of chicken. Holding the skin in place,
work the butter into an even layer between the skin
and the meat. Now, secure the skin in place with 2
or 3 toothpicks (the skin will shrink up as it cooks
Place a baking rack on top of a shallow baking pan.
Spray with non-stick cooking spray. Place the chicken,
skin side up, on the rack. Make sure that the pieces
do not touch too much. Add enough water to barely
cover the bottom of the baking pan. Brush the top
of the chicken with the Pickapeppa Sauce (or Soy Sauce)
to help with the browning and flavor.
Bake the chicken for about 45 minutes on middle or
lower oven rack, or until the internal temperature
reaches 165 degrees. Serve and enjoy.
Cliff Note 1: You can used dried herbs if
you don't have fresh, but the taste is not near as
good. Using fresh rosemary and dried thyme is okay.
Also, you can use fresh lemon zest instead of dried
with equally good results. We just always have dried
fruit zest that we make ourselves.
Cliff Note 2: It's best if you let the butter
sit for at least 30 minutes to let the favor develop.
Or, make the herb butter the night before. It also
freezes very well.
Cliff Note 3: If cooking chicken breast,
I normally put them out at 165 degrees, and let the
carry over heat finish the cooking. This makes sure
they don't over cook and dry out.