Roasted Herb Butter Chicken with Brandy and Honey...sounds yummy right??

This is one of those really simple recipes I've adapted from one of my favorite chefs Anthony Bourdain. My girlfriend loves this chicken recipe but then again she loves my cooking...urhmm cough cough.."not shy".

My philosophy here is that there is really no right or wrong in the art or the art of cooking..if you like it looking more tan, just add more a little black soya saunce, if you like the taste of bourbon, give it a shot...don't get so hung up about getting it exact. There are some basics of course and the rest is just go with the flow. Things like salty, spicy, sweet, texture are basics..things like combi of herbs and spices for certain type of meat are basics..we'll get there.

Ingredients:
- 4 chicken thighs
- Mixed herbs (You can get the dried mixed herbs from any supermart)
- Half block of butter
- 1 x tablespoon honey
- 1 to 2 tablespoon of brandy
- S&P
- 1 to 2 large purple onions quartered
Optional 
- Bacon

Preparation: 
- Rub the pieces of chicken with a dash of mixed herbs, a pinch of salt and pepper (Make sure to massage it, give it some love). Leave it for about 5 to 10mins.
- For those who prefer more colors can add a dash of black soya saunce.. if not then just proceed to the next step.
- Put the half block of butter, honey and brandy in a bowl. Melt it in a microwave oven. Stir the mixture and add in some mixed herbs
- Pour the flavored butter mixture into the chicken. Make sure to rub it down well. You will see that the butter mixture cover the chicken.
- Put the mix in the fridge and season for at least 4hours.
You ready to rumble?

From The Naked 

Cooking:
1. Preheat oven to 220 deg
2. Place the chicken with the hardened butter mix on a tray.
3. Optional: Put some bacon over it to prevent it from burning too quickly. It also adds a little extra taste.
4. Spread the onion all around. (Secret - Onion and butter is a pair made in heaven)
5. Put the chicken in the oven and roast for 15 to 20mins. (Ps check to see if it's cooked on each side and remember to turn it to prevent burning)


Ok as the chicken is roasting, this is where you start salivating, (stand-by a bowl under your mouth)...as the lovely smell of herb infused butter with onions fill the kitchen..and Voila!

To Hallelujah....are you salivating yet..?

You can also use this recipe with a spring chicken if you have a rotisserie to ensure even roasting. Slight differences in preparation:
- For the butter mixture, instead of melting it down, just soften the butter and mix in the herbs, honey and brandy
- Rub in the herb butter mixture in between the skin and the meat. You can actually pull the skin apart from the meat..(Yes skin is actually quite elastic..) Rub some of the mixture on the outside.
-  You can actually stuff the chicken with mixture of bacon, sausages (My personal favorite: VALLEY CHEF), onions, carrots...blah blah..whatever else you feel inspired to stuff and can fit. Use a string to close up the opening.

Enjoy! Let me know how it goes!

BTW, for those of you who are more diligent, you can use mixture of fresh herbs as recommended by the Guru but i think dried herbs work just fine for me in this fusion recipe.