Buttery Roast Chicken

Ingredients

• 1 cup fresh coarse brioche or challah breadcrumbs
• 2 tablespoons chopped thyme
• 1 teaspoon finely grated lemon zest
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, divided
• 1 tablespoon kosher salt, plus more
• 1 (3 1/2–4-pound) chicken

Steps

1. Set the oven to 375°F. In a medium bowl, use a rubber spatula to combine the breadcrumbs, thyme, lemon zest, 1 cup butter and 1 Tbsp. salt. Put the butter mixture in a disposable pastry bag with no tip, or in a resealable plastic bag. Cut off the pastry-bag tip, or snip a corner off the plastic bag.
2. At the chicken's neck end, carefully ease your fingers between the breast and skin to loosen it. Continue into the thigh and leg, separating the skin fully from the meat without tearing it.
3. Pipe the butter mixture beneath the skin over the breasts, then work it over the breasts, thighs and drumsticks for an even butter covering. Rub the remaining 1/2 cup butter on the outside of the skin and season the chicken all over with salt. Tie the legs together using kitchen twine, then put the chicken on a wire rack inside a rimmed baking sheet.
4. Put the chicken in the oven and add 1/2 cup water to the baking sheet to keep the juices from scorching. Roast until the skin is dark golden brown and the thickest part of a thigh reads 165°F on an instant-read thermometer, 45–55 minutes. Move to a cutting board and rest for at least 10 minutes before carving.