Herb Crusted Roast Chicken
Yields 8 servings. Recipe is by Teresa Day.
1 whole chicken, cut up
½ stick butter, softened
1 tablespoon olive oil, divided
1 tablespoon sea salt, coarse
2 cloves garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon rosemary
½ teaspoon black pepper
1. Preheat oven to 425 F.
2. Pat chicken pieces dry (don’t rinse).
3. Pulse all other ingredients in a food processor until spreadable.
4. Brush mixture on all sides. Place chicken in roasting pan, skin side up.
5. Bake covered for 30 minutes, then bake uncovered for 20 minutes more. Use the broiler for 5 minutes to crisp up the crust. Check the thickest part for doneness, 160 degrees F. Serve warm.