Pasture-raised chicken, spatchcocked for even roasting and brushed with porcini butter infused with black truffle salt. A touch of smoked paprika and cayenne deepens the flavor, while dulse flakes lend a subtle umami richness.


COOKING INSTRUCTIONS:


Preheat oven to 350–375°F.

Remove chicken from packaging and place directly on a sheet tray or roasting rack.

No additional seasoning or oil needed — the bird is already seasoned and coated in truffle butter.

Let sit at room temperature for 15–20 minutes before roasting for more even cooking.

ROAST

Roast at 350–375°F for 45–55 minutes, or until:

Skin is golden and beginning to crisp.

Internal temp at the thickest part of the thigh reads 160°F.

Optional: For extra color, increase oven to 400°F for the last 5–8 minutes, or broil briefly — just keep an eye on the butter to prevent burning.

REST & SERVE

Let the chicken rest for 10–15 minutes before carving.

Spoon any melted truffle butter from the tray back over the meat before serving.

TIPS

Line your tray with parchment or foil for easier cleanup.

A roasting rack helps keep the skin crisp on both sides.

Convection ovens may reduce cooking time — start checking at the 40-minute mark.