Roast Chicken by Kevin Sbraga Recipe

Rinse chicken and allow to air-dry for 30 minutes.

Preheat oven to 300 degrees F (150 degrees C).

Beat butter garlic lemon zest orange zest chives sesame oil thyme salt black pepper and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture including inside cavity. Insert butter mixture beneath loosened skin.

Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil sealing foil to roasting pan.

Roast in the preheated oven for 1 hour. Uncover pan turn chicken over so breast side faces up and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C) about 20 more minutes.

Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown about 10 more minutes. Let chicken rest 10 minutes before carving.