Delicious roast chicken with lemon butter and fine herbs.
- FOR THE LEMON AND HERB BUTTER:
- 1 cup Butter
- ¼ cups Chopped fresh tarragon leaves
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 cloves cut garlic
- 3 tablespoons Fresh lemon juice
- Salt and pepper
- FOR THE SEASONING:
- 3 cloves minced garlic
- ¼ teaspoons Sea salt
- Pepper to taste
- FOR THE CHICKEN:
- 1 whole Roast chicken
- Kosher salt and pepper
- ½ cups Lemon herb butter
- 1 Lemon, halved
For the butter:
In a bowl, add the butter, tarragon, sage, thyme, garlic and lemon juice. Season with salt and pepper. Stir with a fork until all ingredients are well combined.
Transfer the butter to a large piece of wax paper or parchment paper and shape into a log. Wrap well. Be sure to seal the ends.
For the seasoning:
Grind the garlic, sea salt and pepper in a mortar. Put aside.
For the chicken:
Preheat the oven to 375°F. Dry the chicken.
Sprinkle main cavity of chicken with kosher salt and pepper. Slip fingers under the skin of the chest and upper legs, loosening the skin. Spread seasoning mix and lemon herb butter under skin. Sprinkle the chicken again with kosher salt and pepper. Insert the halved lemon into the cavity of the chicken.
Tie up the chicken and place it on a rack in a large roasting pan. Roast chicken uncovered for 1 1/2 hours.