Roast Chicken by Kevin Sbraga

Ingredients

• 1 cup butter at room temperature
• 2 tablespoons chives chopped
• 1 tablespoon thyme leaves fresh chopped
• 1 teaspoon ground coriander 
• 1.5 teaspoons ground pepper black
• 3  lemon zest 
• 1  orange zest 
• 1.5 teaspoons salt 
• 1 tablespoon sesame oil toasted
• 4 pound meat from a rotisserie chicken whole
• 1 head garlic whole minced

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Rinse chicken and allow to air-dry for 30 minutes.
2. Preheat oven to 300 degrees F (150 degrees C).
3. 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.
4. Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
5. 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.
6. Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes.
7. Let chicken rest 10 minutes before carving.