Categories: Chicken
Ingredients
- 1 cup fresh coarse brioche breadcrumbs
- 2 tbsp chopped thyme
- 1 tsp finely grated lemon zest
- 1 1/2 cups unsalted butter, room temp, divided
- 1 tbsp kosher salt, plus more
- 3 1/2-4 lb chicken
Directions
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Preheat oven to 375. Mix breadcrumbs, thyme, lemon zest, 1 cup butter, and 1 tbsp salt in a medium bowl with a rubber spatula to combine. Transfer butter mixture to a ziploc bag. Cut off one corner.
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Starting at the neck of the chicken, gently slide your fingers between skin and breast to loosen skin; continue into the thigh and leg to fully separate skin from meat without tearing.
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Squeeze butter mixture under the skin on top of breasts and work it over breasts, thighs, and drumsticks so everything is evenly covered with butter.
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Rub outside of skim with remaining 1/2 cup butter; season chicken all over with salt. Tie legs together with kitchen twine. Transfer chicken to a wire rack set inside a rimmed baking sheet.
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Place chicken in oven and pour 1/2 cup water into baking sheet. Roast until skin is dark golden brown and temp reaches 165, 45-55 minutes. Transfer to a cutting board; let rest at least 10 minutes before carving.