’s officially roast chicken season, which means I’m sharing my favorite recipe, herb roast chicken. This recipe works so well because you make a butter-herb paste and slather it all over the bird, locking in moisture and flavor while making the skin extra golden. It’s a foolproof way to roast chicken and a must-try for the colder weather.

• Chicken – I love a 3-4 pound chicken for this. You also can use a turkey here, just note cooking times will differ.
• Salted Butter – This is what is used to make the herb butter paste! I like salted for more flavor. You can also use unsalted butter here.
• Rosemary, Sage, Parlsey – These are my all time favorite herbs for a roast chicken, however you can use any herb that you like! Chives and thyme work well here.
• Lemon – The zest of the lemon brightens up the herb butter. You can also juice into the butter for more of a lemon flavor. Omit if you like.
• Garlic – Freshly minced garlic is best here, but when in a pinch you can use garlic powder.

Preparing the Chicken:

It is important to make sure your chicken is very dry before roasting. Dry skin = golden and crispy skin. The best way to do this is by removing it from the packaging, patting with a paper towel, and salting the day before roasting. You then let it sit in the fridge overnight to dry out the skin. This is great for golden skin, and better flavor. Day of, stuff the bird with aromatics, and truss it. Check out my trussing video here.

Key Steps to Roasting:

• Place on a roasting rack or food items that have it raised so air can move under the chicken. This allows it to roast and not steam.
• Start at a higher temperature to achieve golden brown skin, then drop to a lower temperature to cook the rest of the way.
• Baste in oil or butter for more golden skin.
• Remove once the internal temperature of the thighs reach 175*F and the breast reaches 155*F.
• Allow the chicken to rest for 15 minutes before carving.