FYI: This is a two-day recipe if you want to do it right!

The key to a good roast chicken, I’ve found, is in the brine and butter spread.

Step 1: Brine the Bird overnight (instructions in hyperlink). Pat dry, and set aside to dry (2 hours).

Step 2: Butter the Bird
This is where you can get pretty creative from savory to tangy to whatever you want. I generally opt for traditional – rosemary, thyme, garlic, lemon zest, salt, pepper, and of course chili flakes (not so traditional I guess). Finely chop all of the above, crush the garlic, and throw it onto your ROOM TEMP butter, about half a stick. You want to work with room temp butter so you can mix it up and tuck it under the chicken skin. Importantly, you want to separate the skin from the meat prior to insertion. This is where it gets sensual. Start at the ass of the chicken and slide a butter knife through the skin of the breast gradually moving side to side to make a little pocket. Do this with the other side as well. You can move even further down into the legs and wings. Next, grab a bunch of the butter mix with your hands, lift up each skin flap and transfer the butter underneath. You can then message the skin with your hands and watch the butter spread across the meat. Do the same thing on the other side. If you are skilled enough you can spread the butter past the breast and even make some slits in each leg.

Step 3: Dress the bird
Finally, I douse the chicken in extra virgin olive oil, chopped rosemary, salt (yes again), pepper and you guessed it chili flakes. Ill also throw in some thyme and rosemary sprigs and half lemon in the cavity of the bird.

Step 4: Roast the bird
**You want to elevate the bird on a rack within your roasting pan. That way, you get a nice crispy bird all around. Throw the bird in a 450F oven (around 230 C) for approximately 20 mins then reduce to 350F (170C) for another 10-15 mins. You will get a nice picturesque crispy brown looking chiggin. Let rest for 15 mins after it comes out.

Chef Hus Tip:
If you want some delicious tater sides, chop some up and put it below the elevated bird (see picture). The potatoes will cook in all that bird fat and buttery goodness. You can also throw in parsnips, carrots, and other root veggies if you are looking to convince the kids (ahem… or your partner) to eat more veggies.