Sea Salt Butter Basted Chicken

4 servings
20 min prep time
1 hr 20 min total time


4 ounces Vermont Creamery Sea Salt Cultured Butter - 82% 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


  • 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