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 Get Ingredients 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 Gnocchi with Browned Butter Wild Mushrooms Antipasto Cheeseboard Crème Fraîche Salmon Bacon and Pepper Goat Cheese Tart Baked St. Albans with Herb Roasted Fingerling Potatoes Cape Cod Corn Canoes