Compound butter is simply butter mixed with various ingredients to add flavor. I developed this recipe to use on turkey for Thanksgiving (recipes coming soon) but you don’t have to wait for a holiday to use it. I like it on chicken to amp up the flavor as well as on vegetables. Placing some compound butter under the skin serves 2 purposes, it adds flavor and keeps the meat moist. Here’s how to make it:

Compound butter

1 stick 4 oz softened salted butter

1-2 cloves garlic grated or chopped

3 sprigs fresh thyme leaves removed from stem

3 sage leaves finely chopped

zest of 1 lemon

1 tsp salt

grate the garlic or place the chopped garlic in a mortar and pestle with the tsp of salt and smash until its a paste, add garlic, butter, thyme, sage and lemon zest to small bowl and mix until combined. Place the butter on a sheet of parchment paper or plastic wrap and shape into a log rolling the paper or plastic around it and sealing at the ends. If not using right away refrigerate until ready to use. If you are using this for a large chicken or turkey double the ingredients.

Sheet pan Chicken

6 chicken thighs skin on (bone in or boneless your choice) Note: if boneless cooking time is less

compound butter

salt and pepper if needed or desired NOTE: the butter has salt a pinch of salt on the skin and vegetables is ok

Loosen the skin from the meat gently sliding your hand between skin and meat. Place a generous amount of the compound butter under the skin, rub more on top of the skin and place on sheet pan. Preheat oven to 425 degrees, place vegetables of your choice ( I used Brussels sprouts, shallot, carrot and potatoes) on sheet pan and roast for approximately 35-45 minutes (internal temperature should be 165 degrees). Skin will be nicely browned and crisp. I like to par boil the vegetables (boil or steam for approximately 10 minutes) before baking with the chicken so they are tender and thoroughly cooked (make sure you drain and dry before baking with the chicken). Mix the vegetables with some of the compound butter before baking.

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