Preheat Oven to 400 F Convection Roast
Ingredients
7-8 Pound Roasting Chicken
1/2 stick unsalted butter at room temperature
1/2 cup fresh basil leaves
1/4 cup fresh Italian parsley
1 teaspoon smoked sea salt (available at Trader Joe's)
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1/2 lemon
sprig of basil
Rinse and pat dry chicken. Place on baking sheet with 1" sides and line with foil.
In a food processor mix butter, basil, parsley, teaspoon of course sea salt, 1/2 tsp pepper until blended.
Gently run your fingers between the skin and breast meat and the legs of the chicken. Carefully put about a tablespoon of the butter mixture under the skin of the breast and leg and massage so it spreads evenly. Put an additional tablespoon (or whatever is left) into the carcass of the chicken, adding 1/2 teaspoon salt, 1/2 teaspoon pepper, half of a lemon and a sprig of basil into the carcass. Spread remaining basil butter from your hands onto the outer skin of the chicken. Tuck the wings underneath the chicken and tie the legs with kitchen string. Sprinkle the top of the chicken with olive oil, sea salt & pepper. Let chicken sit for about an hour so the flavors can be absorbed into the chicken. I find it is best if the chicken is at room temperature before cooking.
Roast for 90 minutes or until the juices run clear. Let chicken sit for about 15-20 minutes before cutting.
