Herb-Butter Roast Chicken

1. 1

   On a work surface, cut the wings off of the chickens at the second joint, leaving the drumettes attached to the breasts. Transfer the wingettes to a small bowl. Season the chickens with salt and pepper and arrange skin side up on two large rimmed baking sheets. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

2. 2

   Drizzle 2 tablespoons of the olive oil over the chickens and top each half with 2 cubes of the butter. Scatter the thyme, rosemary and garlic over the chickens; let them return to room temperature.

3. 3

   In a 425u00b0 oven, roast the chickens in the upper and lower thirds of the oven for 40 to 45 minutes, until an instant-read thermometer inserted into a thigh registers 165u00b0; switch the pans halfway through roasting. Let rest for 10 minutes.

4. 4

   Cut the chicken halves into two pieces and transfer to another platter. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.