Ingredients
The following ingredients have 4 Servings
- 4 tablespoons salted butter (½ stick)
- softened
- ⅓ cup finely chopped fresh mint
- 2 serrano chilies
- stemmed
- seeded
- and finely chopped
- 2 scallions
- finely chopped
- 1 teaspoon ground coriander
- Kosher salt and ground black pepper
- One 4-pound whole chicken
- Lemon wedges
- for garnish (optional)
Instruction
- Preheat the oven to 425°F
- Set a wire rack in a rimmed baking sheet
- Mix the butter, mint, chilies, scallions, coriander, 1 teaspoon salt and ½ teaspoon pepper
- Using your fingers, loosen the skin from the meat on the chicken breast and thigh areas, then smear the mixture evenly under the skin
- Season all over with salt, then tuck the wings to the back and tie the legs together
- Set the chicken breast-up on the rack and roast until the thighs register 175°F on an instant-read thermometer, 60 to 80 minutes
- Let rest for about 30 minutes, then carve
- Serve with lemon wedges, if desired
