Мало кто знает этот секрет. Вот как приготовить самую нежную курицу
Мало кто знает этот секрет. Вот как приготовить самую нежную курицу! is a easy Russian recipe that serves 4. 450 calories per serving. Recipe by Cookrate - Русский on YouTube.
Prep: 25 min | Cook: 45 min | Total: 1 hr 25 min
Cost: $15.52 total, $3.88 per serving
Ingredients
- 1.5 kg Whole Chicken (split lengthwise, wing tips trimmed)
- 60 g Unsalted Butter (cut into 1‑cm cubes for skewering)
- 1 tsp Salt (for seasoning chicken and vegetables)
- 1 tsp Black Pepper (freshly ground if possible)
- 8 Toothpicks (to hold butter cubes in chicken skin)
- 4 Potatoes (medium, washed and quartered)
- 2 tbsp Olive Oil (for coating potatoes and carrots)
- 2 Carrots (medium, peeled and sliced into rounds)
- 200 g Mushrooms (cleaned and cut into bite‑size pieces)
- 1 tsp Garlic Powder (sprinkled over vegetables)
- 2 sprigs Fresh Rosemary (adds aroma to the roast)
- 1 Parchment Paper (for lining the baking sheet)
Instructions
Prepare the Chicken
Trim the wing tips, then split the whole chicken lengthwise. Season both sides with salt and black pepper. Insert butter cubes into the skin using toothpicks, spacing them evenly across the surface.
Time: PT10M
Season the Potatoes
Wash the potatoes, cut each into quarters, place them in a mixing bowl, drizzle with olive oil, and sprinkle with a pinch of salt and black pepper. Toss until evenly coated.
Time: PT5M
Prepare Carrots and Mushrooms
Peel the carrots and slice them into thin rounds. Clean the mushrooms and cut them into bite‑size pieces. Add both to the bowl with the potatoes.
Time: PT5M
Season the Vegetables
Add garlic powder, a pinch of salt, and a drizzle of olive oil to the bowl. Mix everything together so the vegetables are well seasoned.
Time: PT3M
Arrange on Baking Sheet
Line a baking sheet with parchment paper. Spread the seasoned vegetables in an even layer, placing a few sprigs of fresh rosemary among them. Lay the butter‑studied chicken on top of the vegetables.
Time: PT5M
Bake the Roast
Preheat the oven to 200°C (400°F). Place the sheet in the middle rack and bake for 45 minutes, or until the chicken skin is golden and the vegetables are tender.
Time: PT45M
Temperature: 200°C
Rest and Serve
Remove the sheet from the oven, let the chicken rest for 5 minutes before carving. Serve the juicy chicken alongside the roasted vegetables.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Gluten‑free, Contains dairy
Allergens: Dairy (butter)
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Potatoes: Sweet potatoes
- Instead of Olive Oil: Vegetable oil
- Instead of Mushrooms: Button mushrooms
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Fresh Rosemary: Dried rosemary
- Instead of Parchment Paper: Aluminum foil
Equipment Needed
- Sharp Chef's Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Oven
- Tongs (optional)
- Toothpicks
Critical Steps — Do Not Skip
- Inserting butter cubes with toothpicks into the chicken skin
- Seasoning vegetables evenly before baking
- Baking at the correct temperature (200°C) for the full 45 minutes
Chef Tips from the Video
- Use softened butter and chill it briefly before cutting into cubes for easier handling.
- Add a splash of white wine or chicken broth to the pan before baking for extra moisture.
- For extra flavor, rub the chicken with a little minced garlic and fresh herbs before inserting butter.
Troubleshooting
Chicken is dry after baking.
Reduce baking time by 5‑10 minutes or lower oven temperature to 190°C; ensure butter cubes are fully inserted to baste the meat.
Vegetables are soggy.
Make sure the parchment paper is not overcrowded; spread vegetables in a single layer and consider increasing oven temperature to 210°C for the last 10 minutes.
Butter cubes fall out during cooking.
Secure each butter cube with a toothpick that penetrates both the skin and underlying meat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the chicken and vegetables up to 2 hours ahead and keep refrigerated; bake when ready.
- Butter cubes can be prepared the night before and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of roasted butter‑infused chicken in Russian cuisine?
Roasted chicken, especially when basted with butter and herbs, is a classic comfort dish in Russian households, often served on weekends and family gatherings. The technique of inserting butter under the skin dates back to Soviet-era home cooking, where it added richness without needing expensive sauces.
What are traditional regional variations of roasted chicken in Russia?
In the north, chicken is often cooked with dill and sour cream, while in the south, paprika and garlic are common. Some regions add apples or honey glaze for a sweet‑savory twist, but the butter‑and‑rosemary method remains universally loved.
How is roasted butter‑infused chicken traditionally served in Russian homes?
It is typically presented whole on a platter with the roasted potatoes, carrots, and mushrooms, accompanied by a side of pickled cucumbers or a simple green salad. Fresh rye bread is often served alongside to soak up the juices.
During which celebrations or occasions is roasted chicken commonly prepared in Russian culture?
Roasted chicken is a staple for family holidays such as New Year’s Eve, Maslenitsa, and birthday celebrations. Its simplicity and hearty flavor make it suitable for both everyday meals and special feasts.
What other Russian dishes pair well with roasted butter‑infused chicken?
Classic pairings include beet‑based salads like Vinaigrette, mushroom soup (Суп с грибами), and fermented cabbage (Sauerkraut). A dollop of sour cream or a light dill sauce also complements the richness of the chicken.
What makes this roasted butter‑infused chicken special compared to other Russian chicken recipes?
The use of butter cubes inserted under the skin creates an internal basting effect, keeping the meat exceptionally moist while the rosemary adds an aromatic, forest‑floor note that is less common in standard boiled or pan‑fried Russian chicken dishes.
What are the most common mistakes to avoid when making roasted butter‑infused chicken?
Common errors include over‑cooking the chicken, not inserting the butter securely, and overcrowding the baking sheet, which leads to soggy vegetables. Follow the timing and keep the butter cubes anchored with toothpicks for best results.
Why does this recipe use butter cubes and toothpicks instead of simply melting butter over the chicken?
Butter cubes melt slowly during roasting, continuously basting the meat from the inside, whereas melted butter can burn or run off. The toothpicks keep the butter in place, ensuring even distribution of flavor throughout the cooking process.
Can I make this roasted butter‑infused chicken ahead of time and how should I store it?
Yes, you can season the chicken and vegetables up to 2 hours in advance, cover, and refrigerate. After baking, let it cool, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What does the YouTube channel Cookrate - Русский specialize in?
The YouTube channel Cookrate - Русский focuses on straightforward, home‑style Russian recipes, offering step‑by‑step tutorials that emphasize traditional flavors and practical cooking tips for everyday cooks.
How does the YouTube channel Cookrate - Русский's approach to Russian cooking differ from other Russian cooking channels?
Cookrate - Русский emphasizes minimal equipment, clear visual instructions, and budget‑friendly ingredients, whereas many other channels may focus on elaborate presentations or gourmet twists. This channel aims for accessibility and authenticity.
Last updated: August 22, 2026
