Orange Basil Butter Chicken with Blueberry Sauce
Prep time: 
Cook time: 
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Serves: serves 6
Tender roasted chicken rubbed with orange basil butter and then toppd with a delicious fresh blueberry sauce.
  • 1 chicken (3-4 pounds; you can use a whole chicken or quarters)
  • 4 tablespoons unsalted butter, softened
  • 2 teaspoons orange zest
  • 1½ tablespoons fresh basil, finely chopped
  • 2 teaspoons kosher salt
  • For the Blueberry Sauce:
  • 1 cup blueberries
  • pinch of salt
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • ½ cup water as needed
  1. Preheat the oven to 425°F.
  2. Mix together the butter, orange zest and basil. Gently lift the skin away from the meat of the chicken, taking care to not tear the skin. Push the butter mixture under the skin to cover as much of the meat as you can. Rub any remaining butter and what's on your hands onto the outside of the skin. Sprinkle the chicken all over with the kosher salt and situate the pieces in a roasting pan or cast iron skillet.
  3. Bake for 20 minutes per pound, checking that the internal temperature at the thickest part is 165°F before removing from the oven.
  4. While the chicken rests, add the blueberries, pinch of salt, white wine vinegar, and honey to a small sauce pan. Over medium high heat, let the mixture simmer for a couple of minutes, stirring to keep it from sticking. Add the water just a little at a time, starting with only about ¼ cup. Let it simmer and cook down. You want the blueberries to be soft and the sauce to be thick but not gloppy. The whole process will take 5-7 minutes.
  5. Serve the chicken with the blueberry sauce spooned over it.
I used leg/thigh quarters for my test recipes and it worked beautifully, but breast quarters or a whole chicken will work fine, too!
Recipe by Sugar Dish Me at