Sage Butter Roast Chicken

Pat the chicken completely dry inside and out with paper towels. Let sit at room temperature for 30 minutes — this helps the skin crisp.

In a small bowl, mash together the 6 tbsp, 12, 4 cloves, 1 tbsp, and a pinch of 2 tsp until you have a green herb butter.

Gently slide your fingers under the skin of the breasts and thighs to create pockets, being careful not to tear. Push two-thirds of the herb butter into the pockets, then rub the remaining butter all over the outside of the bird.

Season the chicken generously inside and out with 2 tsp and 1 tsp.

Heat the oven to 425°F. Place the chicken breast-side up in a cast-iron skillet or a shallow roasting pan.

Roast for 60–75 minutes, until the thickest part of the thigh registers 165°F on a thermometer. The skin should be deep golden brown.

Transfer the chicken to a cutting board and let it rest for 15 minutes. Tent loosely with foil if your kitchen is cold.

While the chicken rests, set the skillet over medium heat. Add the 1 and cook in the chicken fat until softened, about 2 minutes.

Pour in the ½ cup and scrape up any browned bits from the bottom. Reduce by half, then add the 1 cup. Simmer for 5 minutes until the sauce coats a spoon.

Off the heat, swirl in the 2 tbsp until glossy. Stir in the 1 tbsp and 1 tbsp. Taste and adjust salt.

Carve the chicken and arrange on a platter. Spoon the pan sauce over the top, or serve it in a small pitcher alongside.