Roast Chicken With Brussels Sprouts

• 2/3 cup unsalted butter
• 1 tablespoon sea salt
• 3 tablespoons herbs freshly chopped mixed, I used a combination of rosemary, lemon thyme, tarragon and sage
• 4 3/8 pounds chicken rinsed and pat dried
• 1 lemon
• 1 1/8 pounds brussels sprouts outer darker leaves removed, stems removed and cut in half

1. Preheat your oven to 230 deg C.
2. Combine the butter, salt and herbs in a bowl. Mix well using a wooden spoon until all the ingredients are incorporated.
3. Slide your fingers between the chicken skin and flesh to loosen the skin. Take a handful of the herby butter and spread onto the flesh (under the skin) ensuring it is spread quite evenly. Do this for all the chicken ensuring there is some to cover the the outside of the chicken as well. Sprinkle any leftover herbs over the top of the chicken.
4. Pour the lemon juice over the chicken and tuck the lemon halves into the cavity. Place the chicken onto a baking tray and cook in the oven for 20 mins.
5. Reduce the heat to 200 deg C and cook for another 30 mins making sure to baste halfway through. Scatter the brussels sprouts around the chicken and cook for another 30 mins until the chicken is golden.
6. Allow to rest for 15 mins. before serving it up.

unsalted butter, salt, herbs freshly, chicken, lemon, brussels sprouts outer

Taken from www.yummly.com/recipe/Roast-Chicken-with-Brussels-Sprouts-1701591 (may not work)