BUTTERY LEMON-
HERB-RUBBED ROAST
CHICKEN
Butter, lemon zest, and herbs are a classic combination
with roast chicken. True, adding butter will make the skin
less crisp but the added flavor will compensate.
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight as described here.
SERVES 3 OR 4
¼ cup fresh parsley leaves
6 fresh sage leaves
1 tablespoon fresh rosemary leaves
1 scallion roughly chopped
1 medium clove garlic, minced or grated on a microplane
(about 1 teaspoon)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon grated lemon zest (from 1 lemon)
2 tablespoons unsalted butter
1 whole chicken, 3½ to 4 pounds
Combine the parsley, sage, rosemary, scallion, garlic, salt,