It almost feels illegal how easy today’s recipe is for such a stunning dish.
The key component is the butter. A food processor full of spring herbs, anchovies, lemon, and garlic blended into the most aggressively green, aggressively fresh and tasty compound butter. We stuff it under the skin so it melts into the meat as it cooks, basting every bite from the inside out. You don’t have to do anything. The chicken just handles it AND the skin gets crispy.
The potatoes roast underneath in all that herb-y chicken schmaltz. Then at the end, you smash the roasted garlic into a paste right on the pan, squeeze the caramelized lemon over top, and stir it into the most unexpectedly sexy little sauce. The peas go in last to add a pop of veg, because peas, butter, and fresh herbs in spring is one of those combinations that just makes sense.
Make extra butter. It keeps all week and is perfect on everything. Your spring deserves it.
time 1 hour (15 minutes prep) | serves 2 - 4
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