Dinner in French by Melissa Clark

Author:Melissa Clark [Clark, Melissa]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2020-03-10T00:00:00+00:00

In a small bowl, mash together the butter, salt, rosemary, thyme, tomato paste, and garlic.

Using kitchen shears, cut down the sides of the chicken’s backbone to remove it. Keep it for roasting later. Flip the chicken over and cut the chicken in half between the breasts.

Rub the butter mixture all over the chicken halves, getting it underneath the skin. Place the chicken halves on a rimmed baking sheet and let them marinate for at least 2 hours, and up to overnight, in the fridge (leave it uncovered, which will help the skin dry out and then crisp up when it roasts).

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