- 1 whole chicken, about 4 ½ to 5 pounds
- 2 tablespoons Compound Butter, softened (see below)
- 1 teaspoon salt, divided
- 1 (3-inch) sprig each fresh thyme, sage, and rosemary
- Butchers twine
- 1 stick unsalted butter, softened
- 1 small clove garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped parsley
- 1/2 teaspoon orange zest
Rinse chicken with cold water and pat dry. Gently loosen the skin on the breast with your finger. Place 1 tablespoon Compound Butter under the skin on each side of chicken. Spread as evenly as possible. Sprinkle about 1/4 teaspoon salt inside the cavity of the chicken and add the sprigs of herbs. Tie the legs together with the twine. Rub remaining salt on the outside of the chicken. Place chicken on its side on a “V” rack in a roasting pan and loosely tent with foil. Place into the oven so the back of the chicken is towards the flame and the legs are towards the rear of the oven. Cook for about 15 minutes. Remove pan from oven and carefully turn the chicken breast side up. Continue cooking and rotating pan so the chicken browns evenly. Keep the chicken tented during roasting time. Check for doneness at 45 minutes and cook for about 30 minutes more, or until an instant-read thermometer registers 165°F when inserted where the thigh attaches to the body. Be sure to check the temperature in both thighs. Remove and let rest for 15 minutes before carving.
Combine all of the ingredients together in a small bowl. Leftover butter can be rolled into a log, wrapped, and frozen for up to 3 months.