8tbspgrass fed butter- room temperature (if you use Kerrygold, this is half the package but equivalent to a normal stick of butter) (or sub coconut oil for dairy free)
2tbspsage- diced
2tbsprosemary- diced
2tbspchives- diced
2tbsporegano- diced
4clovesof garlic- minced
Instructions
Preheat oven to 350 degrees.
Chop the herbs and garlic up into fine pieces and mix together in a bowl.
Add the butter and mix everything together with your hands. You can try using a fork or other instrument but nothing really works better to mix it with than your hands.
Next, place the chicken in a baking dish.
Using a sharp knife, slice several small holes in the chicken skin on each side of the chicken. I did 4 holes each on the breast and back and one on each drumstick.
Next, stuff pieces of the butter under the chicken skin through each of the holes you created. You might need to stick your finger in the hole before the butter to create some separation between the skin and the meat. Continue stuffing until you use up all the butter.
Cut the lemon in half and squeeze the juice of the lemon on each side of the chicken.
Finally, season with salt and pepper on both sides.
Place the chicken in the oven to cook. We did a 5 1/2 pound chicken and it was cooked perfectly in 1.5 hours. Depending on the size of your chicken, adjust the cooking time accordingly. The chicken is done when the internal temperature is 165 degrees.