The first step is to make a compound butter. This recipe is for a single chicken, so multiply the amount of sticks to the amount of chickens you're making (think half a chicken per adult).
INGREDIENTS
1 stick (8 oz/Tbsp) of unsalted butter
1 Tbsp Kosher salt
1 tsp dried Chives
1 tsp dried Parsley
1 tsp Celery seeds
1 tsp fresh ground Black Pepper
Step 1
Leave the butter in a bowl overnight to come to room temp.
Step 2
Add the salt, chives, parsley, celery seeds, and black pepper.
Step 3
Wrap up the butter into a saran wrap and roll it into a tube.
Step 4
Allow to harden in the fridge (about 3 hours).
Part 2
Step 1
Remove the firm compound butter from the fridge and the sran wrap and cut into 1/2 to 1 Tbsp segments. Set into a bowl and return to the fridge. You want the butter to be firm, not soft and room temp.
Step 2
Preheat the oven to 350F.
Step 3
Remove the whole chicken from the packaging and use a paper towel or two to pat it dry. Be sure to remove any internal packaging from inside the cavity and discard, or save for chicken stock later. Note (1) below.
Step 4
Place the chicken breast side up and from the neck cavity gently separate the skin from the meat. DO NOT do this fast and make sure the skin does not break in the process.
Step 5
Place the chunks of butter into the separation about as equally spaced apart as possible and them insert a probe thermometer into the thickest part of the breast, if you have one.
Step 6
Rub the entire outside surface of the chicken with oil and sprinkle a bit or salt over it.
Step 7
Place the chicken on a foil lined baking sheet with a lip to hold the juices that WILL spill out and put it into the oven until the thermometer reads 165F internel temp (about an hour and a half).
Step 8
Remove from oven and allow to rest at least 15 minutes, but preferably half an hour before serving.
Note: (1) You can add any sort of aromatics you like prior to putting the chicken in the oven, but it's not necessary.