Sara Camp Arnold Milam shares her husband
Kirk’s recipe for this chicken roasted
with a lemony-herb compound butter.
▶ Wash the bird and remove the giblets
from the cavity. Pat dry with paper towels.
▶ Using kitchen shears, cut out the spine
of the chicken and flatten, breast side
up, breaking the wishbone so it lies flat.
This is where some cooks flatten the
chicken by whacking it with a cast-iron
skillet. Go ahead and get your aggression
out, but don’t beat the bird.
▶ Soften the stick of butter by leaving it
sitting on the counter, still wrapped, for a
couple of hours or, if you don’t have time,
microwave it for 5 to 10 seconds at a
time until it is soft but not melted.
▶ Preheat oven to 400 F.
▶ Mince the garlic and herbs, zest the
lemon and add the zest, garlic and herbs
to the softened butter along with the salt
and pepper. Squeeze the lemon juice
over the softened butter mixture and
mix with a fork so that you have a soft
▶ Starting at the thick end of the breast,
gently separate the skin from the breast
by running your finger along the
breastbone, making sure not to
tear the skin; do the same thing for the
thighs up into the legs.
▶ Using your fingers, place ¼ of the softened
butter mixture between the meat and the
skin of each breast and thigh/leg.
▶ Slice the potatoes in half lengthwise and
the onion in about ¼-inch slices, separating
Cover the bottom of a large cast-iron skillet
(or rimmed baking sheet) with onion and
potatoes, then add the flattened chicken,
skin side up.
▶ Bake for 45 minutes or until the internal
temperature of the thickest part of the
breast meat reaches 165 F.
1 whole chicken (preferably on the
1 stick unsalted butter
2 cloves garlic
1 sprig rosemary
3 or4 sprigs thyme
1 sprig ( 4 or 5 leaves) sage
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 large yellow onion, sliced
1 to 1½ pounds fingerling potatoes