Herb Roasted Chicken

Ingredients

• 3-4 lb whole chicken, cut up into 8 pieces bone-in and skin-on or pre-cut chicken (combo of breast, thighs and/or legs)
• 1⁄2 stick of unsalted butter (4 tablespoons), softened
• 2 tablespoons of olive oil
• 2 teaspoon of minced fresh thyme
• 1 tablespoon of minced fresh tarragon leaves
• 1 teaspoon of pepper
• 2 teaspoons of kosher salt

Instructions

• 1. Preheat oven to 425 F
• 2. Combine butter, thyme, and tarragon together to make a compound butter
• 3. Pat the chicken pieces dry with a paper towel
• 4. Loosen the skin of the chicken and place butter mixture under the skin
• 5. Brush the chicken with olive oil and season with salt and pepper
• 6. Cook for 20-25 mins until instant-read thermometer reads 165 F for thighs/legs and 150 F - 155 F for the thickest part of the breast (USDA recommends the breast be 165 F for safety).