---

Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

---

“People who love to eat are always the best people”

-JULIA CHILD

Seasoning the inside of your chicken doubles the effective surface area you get for developing flavor. TK gets a lot of grief for sticking a pepper grinder right up inside the cavity; don’t do this. I like to mix up a good blend of salt and pepper beforehand in a pinch bowl and go to town, it’s far easier and you won’t worry about future cross contamination.

When seasoning the outside of your chicken, Chef Keller recommends salting from up high, so that you get a wide dispersed coverage. I say go one further and pull a #saltbae or a drakebae. Warning for us normal people who have to do our own cleanup: do this over a sink or a large work surface.

Food is the ingredient that binds us together

-Anonymous