1 stick unsalted* butter
Bring the stick of butter out, and let it sit on the counter for about 30-45 minutes, coming to room temperature (if you’re in a hurry, you can cut it up into pats, place them on a paper towel, and they will come to temperature within 10 minutes).
In a bowl, mix all of the spices and zest, and add the softened butter in. Stir it all together, and set it aside. I mixed mine up in my stand mixer, because I'm as lazy as they come; I told myself it was to make sure it was well mixed, but....I knew the truth. This can be done ahead, wrapped up in plastic wrap and plunked right in the fridge!
If you’re a little squeamish, you may want to pull out some plastic gloves at this point. It’s time to get personal with this chicken. Really personal.
Once you’re happy with the butter-to-chicken ratio, put that whole bad boy (....I guess, technically, bad girl) into the fridge, uncovered, over-night. Leaving it uncovered, allows the skin to get nice and dry, so it gets really beautifully crispy in the oven.
Now that you're ready to get cookin, preheat your oven to 425*, and pull the chicken out of the fridge. I usually cut up some potatoes to put around the chicken to cook with the chicken while I'm waiting on the oven to preheat. Feel free to do the same. These little lovelies I got on sale at my grocery store, $1 for a pound! Can you believe that? I love purple potatoes...they add such a pretty color to the plate.
Once the oven has preheated, lightly drizzle the chicken with olive oil, and lightly sprinkle with salt. Slide the chicken into the oven, and cook for 15 minutes. Lower the oven to 375*, and cook for another hour, or so. As you can see, I don't add the potatoes to the chicken until after the first 15 minutes, this way, they won't be over done.
A lot of people will say to use a meat thermometer, and cook the chicken until the breast reaches 165*. I don’t have a thermometer, if you have one, use it!! They're great!. For reasons unbeknownst to me, I kill every meat thermometer I touch. And instead of buying them every couple of weeks, I just learned a few tricks.
If you look at the drumstick before you cook it, you'll notice the skin is loose around the bone. Once it is ready to come out of the oven, the skin will look almost vacuum-sealed to the bone. Once the chicken is over-done, the meat will have pulled up, exposing the bone.
Carve this baby up, and enjoy one of my favorites!