Sea Salt Butter Basted Chicken 4 servings 20 min prep time 1 hr 20 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Ingredients4 ounces Vermont Creamery Sea Salt Cultured Butter- 86% Butterfat softened 1/4 cup chopped herbs, such as thyme, rosemary, and parsley 2 cloves garlic, minced 1 teaspoon freshly ground pepper 1 tablespoon freshly grated lemon zest 1 (3- to 6-pounds) whole chicken Directions STEP 1 Heat oven to 450°F. STEP 2 Combine butter, herbs, garlic, pepper, and lemon zest in bowl until well mixed. STEP 3 Gently pull skin away from chicken and stuff in two-thirds of butter mixture. Flatten skin back down with your hand. STEP 4 Melt rest of butter in pan. Brush outside of chicken. Baste every 15-20 minutes with juices from pan. STEP 5 Roast 50-70 minutes or until meat thermometer inserted into inner thigh reaches at least 165°F and juices run clear when pierced with fork. For a supermoist, juicy bird, allow chicken to rest for 15 minutes once it’s out of the oven Related Recipes Cremont Mac & Cheese Pan-Roasted Green Beans with Candied Almonds and Fresh Goat Cheese Crème Fraîche Potatoes Gratin Turkey Gravy Herbed Créme Fraîche Mashed Potatoes Maple Butter Green Beans