slashed chicken from William Sonoma

Yield: 4

Categories:  None

Ingredients

8 Tablespoons unsalted butter at room temp.
1 Tablespoon chopped fresh flat leaf parsley
1 Tablespoon fresh chives
1 teaspoon fresh chervil
1 teaspoon chopped fresh thyme
1 teaspoon lemon zest
1 teaspoon salt plus more to taste
1/2 teaspoon ground pepper
1 3-4 lb chicken
2 bay leaves
2 garlic cloves sliced

Directions

Put a 5 quart oval Dutch oven in a cold oven and preheat the oven to 450. After the oven has preheated, heat the pan for 20 to 25 minutes. Meanwhile, in s small bowl, combine the butter, parsley, chives, chervil, thyme, lemon zest, the 1 tsp salt and the 1/2 tsp of pepper and stir until well blended. Set aside. Rinse the chicken with cold water and pat dry. Set the chicken, breast side up. Using a sharp knife, cut 3 slashes, each 4 inches long and 1/2 inch deep in each breast. Cut 2 slashes, each 3 inches long and 1/2 in deep in each leg. Rub the compound butter all over the chicken, pushing the butter into the slashes. Place 1/2 bay leaf in slash of each breast and leg. Push the garlic slices into all the slashes. Be sure to push the bay leaves and garlic securely into the slashes. Season the chicken the salt and pepper. Carefull place the chicken, breast side up, in the hot pan. Roast until an instant -read thermometer inserted into the tickest part of the thigh, away from the bone, registers 170 (about 50 to 60 min) Transfer the chicken to a cutting board, cover loosely with aluminum foit and let rest for 15 to 25 minutes. Carve the chicken and arrange on a warmed platter.