Truffle-Roasted Chicken Recipe

1. 1

   Combine the butter and wine in a small bowl.

2. 2

   Coarsely chop about half the truffle slices, add to the butter mixture, and stir to combine.

3. 3

   Separate the chicken skin from the meat by sliding your fingers underneath the skin, being very careful not to tear it.

4. 4

   Evenly distribute the butter mixture underneath the skin across the breast and legs, then carefully place reserved truffle slices under the skin.

5. 5

   Rub salt all over chicken skin, place chicken on a plate, cover loosely with plastic wrap, and refrigerate at least 12 hours and up to overnight.

6. 6

   Heat the oven to 375 degrees F and arrange rack in middle.

7. 7

   Remove chicken from refrigerator and rub skin with olive oil.

8. 8

   Season all over with salt and freshly ground black pepper, and let sit at room temperature about 30 minutes.

9. 9

   Place chicken on a rack in a baking dish or small roasting pan and roast until juices run clear and a thermometer inserted in inner thigh (but not touching the bone) registers 165 degrees F, about 1 1/4 to 1 1/2 hours.

10. 10

    Remove from oven and let rest about 15 to 20 minutes before carving.

* Per serving · 4 servings · Values may vary.

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