Roasted Chicken with Lemon and Herb Butter

• 1/2 cups Softened Butter
• 1 Tablespoon Chopped Fresh Thyme
• 1 Tablespoon Chopped Fresh Rosemary
• 1 whole Lemon, Zested
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Pepper
• 4 whole Chicken Quarters (skin On)
• Salt And Pepper, For Seasoning

1. Preheat the oven to 375 degrees F. Prepare a non stick baking pan or a regular baking pan lined with foil and sprayed with non stick spray.
2. In a medium bowl, mix together the butter, thyme, rosemary, lemon zest, and 1 teaspoon each of salt and pepper.
3. Set aside.
4. Rinse the chicken pieces under cold water and pat dry with a paper towel.
5. Make sure the chicken skin is completely dry (this is very important to make sure the skin crisps up!)
6. Season each piece generously with salt and pepper and then place onto the baking sheet, skin side up.
7. This is the messy part.
8. Grab about 1/4 of the butter mixture and massage it all over the top of the first piece of chicken.
9. Make sure the skin is pretty well coated.
10. Repeat with the remaining pieces of chicken.
11. Bake for 1 1/2 hours.
12. The skin should be golden brown and crispy by this point, but if you think it needs a little more, turn the broiler on and just make sure to watch it as it will brown quickly.
13. Remove from the oven and let the chicken sit on the baking tray for 3-5 minutes before serving.

butter, thyme, rosemary, lemon, kosher salt, freshly ground pepper, chicken quarters, salt

Taken from tastykitchen.com/recipes/main-courses/roasted-chicken-with-lemon-and-herb-butter/ (may not work)