Roast Chicken with Rosemary and Lemon Thyme

I tell you, as soon as the weather drops into the 60’s, I am all about fall cooking.  Though we never really relinquish the grill, I do find myself inspired to heft out the ole’ Dutch oven and I catch myself daydreaming about roasts and braises, almost wishing for the cold weather so I can get to some serious comfort cooking already.  This time of year, I also get excited about my herb garden, particularly those herbs I tend to neglect in the hot summer months.  I don’t know about you, but rosemary, sage, and even thyme scream autumn to me and I look for excuses to sneak them into just about everything.

Which brings me to this recipe.  Now, everyone should know how to roast a chicken.  Though wrestling with the whole bird may seem a little daunting, there is really nothing to it.  In this recipe, you’ll first create a compound butter, which is simply a butter that has been mashed up with all sorts of aromatic deliciousness–fresh herbs, garlic, lemon zest, and seasoning.  Once made, you’ll then spread your creation under the skin of your bird.  Season the outside with a generous sprinking of salt and pepper and–voila!–your chicken is ready to pop in the oven.  Baking a few russets alongside is a no-brainer.