The simple pleasure of massaging a chicken 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 bird out of the oven and everything around you smells heavenly.

Makes about 4 servings

PARTS
— 1 (~4lb) chicken
— 4 tbsp butter, softened at room temp
— 1/4 cup chopped herbs (any combo of rosemary, sage, thyme, chives, parsley)
— 3 lbs of potatoes, root vegetables, or onions cut into 2” pieces
— Optional: for added flavor during the roast throw in some whole thyme or rosemary sprigs, or sliced citrus. Once roasted, adding a large handful of spinach is great for soaking up the good juices alongside roasted veg

CLUES
1. Remove giblets from inside chicken (if any) and pat very dry with paper towel. Season 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. Feel free to throw other fun things into your compound butter, like garlic, chopped anchovies or paprika. 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 the upper third of your oven and set a 12" cast-iron skillet or a baking dish on the 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, being careful not to tear the skin. When you’re done, if you have twine tie the legs together. If no twine, you can make a rope with aluminum foil or skip.
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 for at least 20 minutes.
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.