Gorgeously Buttery Very French Chicken
Author: 
Recipe Type: Main, Meat
Serves: serves 4 people
 
The herbs that go to make up a classical French “fines herbes” together form one of the quintessential scents of the cooking of this country. But finding fresh chervil? I confess that I have hardly ever seen it outside of doing time as a commis chef in a restaurant. There is no real substitute, but if needs must, then mock up its gentle shades of tarragon in parsley with a bit of the former and more of the latter—that is, a blend of tarragon, parsley, and chives. Whatever route you choose—and you could even reduce it to parsley alone— this is still a brilliant way of cooking chicken, its flesh infused with buttery succulence and a rich skin.
Ingredients
  • 5 tablespoons finely chopped herbs, such as chervil, tarragon, chives, parsley
  • ⅓ cup unsalted butter, softened
  • sea salt and black pepper, to taste
  • one 3½-pound free-range chicken, untrussed
Instructions
  1. Preheat the oven to 425°F. In a bowl, beat the herbs with 4 tablespoons of the butter and half a teaspoon each of salt and pepper. Starting at the neck end of the chicken, slip your fingers beneath the skin to loosen it over each breast. Gently smooth the butter and herb mixture over the breasts and pat the skin back into place, spreading the butter out evenly. Rub the remaining butter over the chicken and season.
  2. Place the chicken in a roasting pan that holds it quite snugly, lined with a double thickness of foil large enough to wrap the chicken up in— depending on the width of the foil, you may find it easiest to place two sheets at right angles to each other. Roast for 50 minutes, then spoon off any excess fat in the bottom of the pan and wrap up in the foil to transport.
Recipe by Honest Cooking at https://honestcooking.com/tips-perfect-spring-picnic/