Ingredients:

  • 1 whole chicken (approx. 4 lbs)
  • 1 tbsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • ¼ tsp salt

Instructions:

  1. Place the chicken breast-side down. Using poultry shears, cut along both sides of the backbone from the tail to the neck and remove the backbone entirely.
  2. Flip the chicken over. Place the palms of your hands on the breastbone and press down firmly until you hear a crack and the chicken lies flat.
  3. Pat the skin dry with paper towels to remove all moisture.
  4. In a small bowl, mash together the softened butter, minced garlic, rosemary, thyme, parsley, lemon zest, and salt until velvety.
  5. Using your fingers, gently loosen the skin over the breast and thighs. Stuff about 2/3 of the herb butter mixture directly onto the meat under the skin.
  6. Rub the remaining butter over the outside of the skin and season generously with salt and pepper.
  7. Preheat the oven to 425°F (218°C). Place the chicken on a baking sheet or in a skillet, tucking the wing tips under the body.
  8. Roast for 45–50 minutes until the thickest part of the breast reaches 165°F (74°C) and the thighs reach 175°F (79°C).
  9. Transfer the bird to a carving board and let it rest for 15 minutes before slicing.