Appears in Cook's Illustrated September/October 2008
Most herbed roast chicken has so little herb flavor it's hardly worthy of the name. We set out to roast a chicken with herbs in every bite.
For a roast chicken recipe that gets the entire bird—not just the breast—seasoned throughout, we butterflied the chicken and made shallow cuts in the dark meat. A thick herb paste not only adhered to the now flat chicken but also penetrated...