Pastured Chicken, New Mexico Chile, Ancho Chile, Paprika, Cumin, Coriander, Caraway, Garlic, Dried Orange, Salt, Butter, Dill, Parsley, Lemon Juice, Lemon Zest, Garlic, Salt

Contains: Dairy

This chicken is conveniently spatchcocked to allow for consistent cooking across multiple techniques. For this recipe we’ll cover oven-roasting this bird, but it can also be pan-roasted or grilled if desired.

Preheat the oven to 450°F. Remove chicken and butter from the refrigerator 30 minutes before cooking to temper to room temperature. Place chicken breast side up on a parchment-lined sheet pan with a wire rack or, place in a roasting pan over a bed of vegetables. We like Hakurei turnips, carrots, onions, and whatever else is in season. Remember to season the vegetables with salt if using and consider daubing a little tempered Lemon-Dill Butter on them. Roast chicken at 450°F for 30 minutes or until skin begins to crisp and color. Check internal temperature of the breast and if it is not yet at 160°F turn the oven down to 350°F and allow to continue cooking, checking every 10 minutes or so, until breast measures 160°F. Once at temperature, remove from oven and baste with remaining Lemon-Dill Butter. Allow to rest for 10 minutes before carving and serving.

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