Roast Chicken with Thyme, Lemon and Rosemary

It being a Sunday night, I took a little extra time with these birds, slipping softened butter, thyme and rosemary under the skin, and rubbing the outside of the birds with garlic cloves, lemon zest and lots and lots of coarse sea salt. These were 4-pound babies, so they took a while to cook: I did 45 minutes breast down, then 20 minutes on each side, then half an hour breast up. They were salty, crispy, herby and juicy. Yum!




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