Ah, the simple pleasures of massaging a bird with butter. If for nothing else, make this recipe for the feeling you’ll have when everyone (or no one) watches as you pull a perfectly roasted chicken out of the oven and everything around you smells heavenly. You are amazing!
4 Servings
PARTS
— 1 (~4lb) chicken
— 4 tbsp butter, softened at room temp
— .25 cup chopped herbs (any combo of rosemary, sage, thyme, chives, parsley)
— 3lbs any combo of: potatoes, root vegetables, or onions cut into 2” pieces
— Optional for added flavor during the roast: whole thyme or rosemary sprigs, sliced citrus
— Optional: 5oz spinach (not essential but fun to have) great for soaking up chicken juices alongside the roasted veggies
CLUES
1. Remove giblets from inside chicken (if any) and pat very dry with paper towel. Season bird all over with salt. If you have the time, leave it out at room temp for up to 1 hour for the salt to work its magic. If you’re in a rush, skip it!
2. While your bird sits, combine the softened butter and herbs in a small bowl and mash with a fork to combine. In a large bowl, toss potatoes, onions and/or root vegetables with a glug of olive oil and season with salt and pepper. If you have any extra citrus or herb sprigs, throw ‘em in.
3. Place a rack in upper third of your oven and set a 12" cast-iron skillet (or a baking dish) on rack. Preheat oven to 425°F.
3. While oven preheats, pat the chicken dry again (the salt will pull out moisture). And then give that bird the butter massage it deserves. Carefully lift the skin from the breast meat and rub some butter under there. Rub it everywhere. When you’re done, tie the legs together with twine.
5. Once preheated, open the oven and gently place the chicken in the center of your heated baking apparatus. Carefully and quickly arrange the seasoned vegetable mixture around it. Roast until your vegetables are golden and the chicken reaches 155°F, about 50–60 minutes. Remove from the oven and let rest (in the baking apparatus) for at least 20 minutes before carving.
6. When you remove the chicken to carve, add spinach into the warm roasted vegetables (if using) and toss until it begins to wilt. Serve carved chicken alongside roasted vegetables, spooning any extra drippings over top (the most important part IMO).
NOTES
— If you don’t have kitchen twine, make a “rope” with aluminum foil and gather the legs together with that!
— Feel free to throw other fun things into your compound butter, like garlic, chopped anchovies or paprika
— If you have leftovers, pull the chicken meat off the bones and turn it into chicken salad! Or put it in a soup! Or inside quesadillas!
