1 4-5 lb whole chicken, spatchcocked (see notes above)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon aluminum-free baking powder (optional, see notes above)
4 tablespoons (1/2 stick) good-quality salted butter, at room temperature
3 garlic cloves, minced
1 tablespoon fresh chives, minced
2 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme, minced
- In a small bowl, mix together the kosher salt, pepper, and baking powder.
- Place your chicken on a rimmed baking sheet or in a large baking dish. Gently pull the skin away from the meat to create a little space between the skin and meat. Sprinkle the dry brine liberally all over the chicken, including under the skin and on the underside. Gently rub the salt mixture into the meat until it’s well coated. Transfer to the refrigerator uncovered for 8-12 hours (up to 24).
- Preheat an oven to 425 degrees F. In a small bowl, mix together the softened butter and herbs until well combined. Remove the chicken from the fridge and spread the butter all over the chicken, including under the skin. Make sure it’s well coated!
- Transfer the chicken to a large skillet or a rimmed baking sheet lined with foil. Roast for 40 minutes. Change the oven setting to broil and broil for 3-5 minutes for extra golden brown goodness. Remove from the oven and rest for 10 minutes before slicing and serving.