Buttery lemon-herb-rubbed roast chicken from The Food Lab: Better Home Cooking Through Science (page 595) by J. Kenji López-Alt

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Notes about this recipe

  • ashley_52nxls on March 11, 2026

    Yummy but arguably not worth the effort. The simple butterflied roast chook recipe in the same book is 10/10 and much easier

  • abrownb1 on July 24, 2025

    Not my favorite preparation. The skin didn't get brown or crispy - it was a bit sad and flabby. I'd also cook it a bit longer/to a higher temp as the texture was too soft for our preference. Lastly, the herbs were lovely but with only 2 tbsp of butter, it didn't live up to the buttery name.

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