Roasted Chicken with Guinness Butter

  • 1½ cups Guinness
  • 1 lb butter, softened
  • 1 tsp salt
  • ½ tsp honey
  • ¼ tsp fresh ground black pepper
  • 1 tsp Dijon mustard
  • 1 cup parsley, chopped
  • 3 tbsp chives, chopped
  • 2 garlic gloves, chopped
  • 6 chicken breasts, skin on

In a pot reduce the Guinness to one-fifth of its original volume and allow to cool. With an electric mixer whip the butter for 5-10 minutes until it’s fluffy.

Add the salt, pepper, honey, Dijon mustard, parsley, and chives. Slowly mix in the Guinness, until everything is combined.

Roll in plastic wrap and form a log. Chill. Heat your oven to 395 F.

Cut Guinness butter into small rounds, and place under the chicken skin. Season the chicken with salt and pepper.

Roast for 35-45 minutes or until thermometer reads 165F. Baste with juices and butter, if desired, throughout cooking process.