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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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