Ingredients
- 4lb chicken, giblets and neck removed
- 4 tablespoon butter, unsalted and softened but not melted
- 1 teaspoon garlic, minced
- 1/2 teaspoon rosemary, chopped
- 1 teaspoon thyme
- 2 teaspoon kosher salt
- 2 teaspoon fresh ground black pepper
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 450F, middle rack.
- Run cold water inside the cavity of the chicken for 2 minutes.
- Pat dry inside and out.
- Place a rack in a roasting pan.
- In a bowl, mix together the butter, garlic, rosemary, thyme, 1 teaspoon salt, 1 teaspoon pepper and lemon juice. I found a whisk worked best here. The butter has to be soft! If your mixture is too soft, place it in the fridge for 10 minutes. You want a soft compound butter.
- Using your fingertips, gently separate the skin from the breast.
- Spread about 2 tablespoon of the butter between the skin and breast of each bird. Smooth skin back down to cover meat.
- Place the rest of the butter inside the cavity of the bird.
- Truss the chicken with kitchen twine (tucking the wings in).
- Place the chicken on the rack.
- Sprinkle the remaining salt and pepper on the outside of the bird.
- Bake at 450F for 20 minutes and without opening the door, reduce the heat to 350F.
- Cook for 40-50 minutes or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) reads 165F.
- Remove from the oven and allow to rest for 15-20 minutes to allow the juices to redistribute then carve.