Name: Buttery Roast Chicken
Yield: 4 Servings
Ingredients: 1 cup fresh coarse brioche or challah breadcrumbs; 2 tablespoons chopped thyme; 1 teaspoon finely grated lemon zest; 1½ cups (3 sticks) unsalted butter, room temperature, divided; 1 tablespoon kosher salt, plus more; 1 3½–4-pound chicken

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Alex Lau

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

Recipe notes