Ingredients
Scale
- 1 whole young chicken, 3 to 4.5 lbs
- 3 tsp kosher salt, divided
- ½ tsp fresh ground pepper
- 2 T butter
- 1 T fresh, minced herbs of your choice
Instructions
- Remove the neck or any entrails from the chicken (may wish to reserve them for another use, such as making stock). Rinse the chicken with cold water, then pat dry with paper towels.
- In a small bowl, mix together 2.5 teaspoons of kosher salt and ½ tsp pepper. Rub seasoning over the skin of the chicken and inside the body cavity. Place the chicken a rack in roasting pan or rimmed baking sheet. Put prepared chicken in the refrigerator, uncovered, for 24 hours.
- When ready to roast the chicken, remove from refrigerator. Preheat oven to 425.
- Brush 2 T of melted butter over the skin of the chicken. Sprinkle the minced herbs over the chicken, as well as the additional ½ tsp of salt.
- Roast chicken in preheated oven with the breast side up for 35 minutes. Flip the chicken over on the roasting rack so the breast side is down and roast for an additional 15 minutes.
- Check interior temperature of the bird by inserting a cooking thermometer into the thickest part of the thigh and the breast. If the interior temperature is 165 or more, the chicken is done. If not, return to oven for an additional 5 minutes and check again, repeating as necessary.
