"Parsley, Sage, Rosemary, and Thyme" Roasted Chicken

1 tbsp parsley, finely chopped
1 tbsp sage, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
1 small shallot, chopped
zest and juice of 1 lemon, separated
2 sticks (8 oz) butter, completely soft at room temperature
1 small roasting chicken (giblet package removed if included)
salt and pepper

special equipment: roasting rack (optional)

Preheat oven to 425F.

In a bowl, combine parsley, sage, rosemary, thyme, shallot, lemon zest, lemon juice, and butter using either a whisk or a plastic spatula (can also be done in a food processor). Blend until smoothly incorporated.

Carefully run your fingers between the chicken skin and breast meat, separating the two from each other to create a pocket. Move your hands gently down toward the drumsticks, using the same technique.

Using spoon, spatula, or hands, smear herb butter underneath skin, moving butter down to the drumsticks, making sure that the butter is evenly distributed on the chicken meat under the skin. Any left over butter can be lightly smeared on the top of the skin. Season generously with salt and pepper. (Place the excess lemon in the cavity of the chicken, and truss the chicken if you want but it isn't necessary).

Place the chicken on the roasting rack or straight into roasting pan and place in oven for 20 minutes, allowing the skin to slightly brown and crisp up. Turn down the oven heat to 350F and roast the chicken for 1 hr 15 mins or until thermometer inserted between the thigh and body of the chicken reads 160F. Remove chicken from oven and cover loosely with foil for 10 minutes to allow juices to settle. Serve as desired.