Ingredients
3 tablespoons unsalted butter, room temperature
1/4 teaspoon chopped garlic, plus 1 clove, crushed
1/2 teaspoon chopped fresh thyme, plus 1 sprig
1 (3-pound) chicken, wing tips removed, rinsed and well dried
1 sprig fresh rosemary
Coarse salt and freshly ground pepper
1 (2-inch) piece baguette, preferably from the heel
2 tablespoons Lee Hanson and Riad Nasr’s Clarified Butter
Pommes Aligot, for serving, optional
Sauteed Spinach, for serving, optional
Preparation
Preheat oven to 375 degrees.
In a small bowl, stir together butter, chopped garlic, and chopped thyme until well combined. Gently pull the skin away from the breast of the chicken; rub butter mixture over breast.
Place rosemary and thyme sprigs, crushed garlic, and baguette in the cavity of the chicken; season with salt and pepper. Using kitchen twine, truss chicken.
In a large oven-proof skillet, heat clarified butter over medium-high heat. Add chicken; cook, turning, until browned on all sides, about 10 minutes. Transfer skillet to oven and roast, basting with pan juices, until it reaches 165 degrees on an instant-read thermometer, 30 to 35 minutes.
Let chicken rest 10 minutes before serving with potatoes and spinach, if desired.
