Begin by taking your whole chicken and removing any giblets or innards from the cavity. I usually save these for making homemade bone broth later.
Next, spatchcock the chicken using a pair of sharp kitchen shears. Cut along either side of the backbone to remove it completely. Don’t worry if it’s your first time; with practice, it becomes second nature.
Once the backbone is removed, press down firmly on the breastbone to flatten the chicken. This helps the chicken cook evenly and gives it a beautiful presentation.
With the chicken skin-side up, gently separate the skin from the meat on the breast and thigh area. This creates pockets for the herb butter.
In a ramekin, measure out the kosher salt and generously sprinkle it all over the chicken, including under the skin where you can reach. This step ensures flavor is infused throughout.
Tuck the wings behind the chicken’s back to prevent them from burning during cooking. This little trick keeps everything neat and tidy.
Set a wire rack on top of a foil-lined baking sheet and place the chicken skin-side up on the rack. This allows air to circulate around the bird for even roasting.
Cover the chicken loosely with plastic wrap and place it in the fridge for up to 3 days if you have the time. It’s a great way to enhance flavor through dry brining.
When you’re ready to cook, preheat your oven to 400°F on convection roast or 425°F if using regular settings. Position the rack in the upper middle of the oven.
Prepare your softened butter by mixing it with your chosen herb blend. This step is crucial; the herb-infused butter will keep the chicken moist and add layers of flavor.
Spoon a quarter of the herb butter under the skin of one side of the breast, spreading it evenly. Repeat this on the other side.
Next, divide the remaining herb butter and tuck it under the skin on the thighs. It's okay if some butter leaks out; it’ll flavor the chicken as it cooks.
Place the chicken in the oven and roast for approximately 45 minutes or until the breast reaches 150°F and the thighs hit 170°F, checking with an instant-read thermometer.
Once finished, remove the chicken and let it rest for a minimum of 10 minutes before carving. This resting period is key to juicy results.
