Full Recipe
Author
Robert Irvine | 2016-11-20
Description
This simple roasted chicken gets a ton of flavor from the herb rub trio of chives, tarragon and thyme — and they pair nicely with the hint of orange. Rubbing butter between the skin and breast makes for a self-basting bird: As it roasts and the butter melts, the meat becomes extra tasty. Cooking the chicken breast-side down also protects the meat, keeping it insulated and resulting in more moist and tender breasts.
