For me, cooking is usually about the process. What I mean is this. This particular recipe is less about the actual flavors I used and more about the process I used to get from point A to point B. I made a compound butter. That’s real fancy talk for mixing butter with salt, pepper, garlic, and herbs. I rubbed it all over the chicken. Then, I cooked the chicken in something that has low sides – like a cast iron skillet. That’s important because it allows the heat of the oven to hit the chicken at all angles. This means, you’ll have super crispy skin on the outside with super juicy meat on the inside.
Herb Butter Roasted Chicken
-1 stick of butter, room temperature
-1 1/2 teaspoons of salt
-1 teaspoon of pepper
-4 cloves of garlic, minced
-About a half cup of fresh herbs, minced (I used thyme, rosemary, oregano, and sage)
Preheat the oven to 375 degrees.
Meanwhile, pat the chicken dry using a paper towel. Then, in a bowl, mix in the butter, salt, pepper, garlic, and fresh herbs until well combined. Spread the compound butter all over the chicken, including under the skin of the chicken.
Roast the chicken for about 35-40 minutes until the internal temperature reached 165 degrees. Then, remove the chicken from the oven and let it rest for about 5 minutes before cutting into it.