- 5 Tablespoons unsalted butter, room temperature
- 1 Tablespoon fresh thyme, chopped
- 2 Tablespoons fresh rosemary, chopped
- 1 Tablespoon fresh parsley
- 1/4 Teaspoon oregano
- 1/4 Teaspoon coarse sea salt
- 1 7 lb roasting chicken
- 1 onion
- 3 garlic cloves, minced
- 1 lemon
- zest of one lemon
Preheat oven to 400 degrees.
In a small bowl mix the butter, chopped herbs, minced garlic, lemon zest and salt. Cover and refrigerate for up to 2 hours or overnight.
Coat the inner cavity of the chicken with salt.
Cut the lemon and onion in half and put the halves inside the cavity.
Starting at the neck of the chicken, lift the skin to loosen. Spread half of your herb mixtureunder the skin all over the chicken.
Place the chicken on a board and tie the legs together.
In a cast iron pan(using tongs) sear all 4 sides of the chicken on high heat.
Remove from the heat and transfer the entire pan to the oven.
Roast for 15 minutes and use the remainder of your herb mixture to baste the chicken.
Continue to roast the chicken until it is golden and the thigh registers at 180 degrees, about 20 more minutes.
Let the chicken rest for 10 minutes before serving.