Dry-Brined Herb Butter Roast Chicken
Around Our Table
Each month here in Northwest Arkansas, we gather.
What started as a simple idea has turned into something really meaningful. It is a space for women in our community to come together, share stories, support one another, and remember that we are not meant to do life alone. Around the table are incredible business owners, creatives, mothers, and women with powerful stories. Everyone brings something different, but we all show up with the same intention, which is connection.
Yesterday we gathered at a friend’s home in Bentonville on the most beautiful spring afternoon. The table was full and inviting, with fresh flowers, shared dishes, and that kind of warmth you can feel when everyone contributes something from the heart. We kept it potluck style, and I brought this roast chicken along with a few seasonal dishes I picked up from the Bentonville Farmers Market the day before. There is something about cooking with what is local and in season that just feels different. It brings a sense of presence to the table.
Community, at its core, is about nourishment. Not just through food, but through conversation, support, and shared experience. It is about showing up for one another in the highs and the lows, and creating spaces where people feel seen.
This chicken is one of those recipes that fits naturally into that kind of gathering. It is simple, grounding, and deeply satisfying. It is the kind of dish you can bring to a table and know it will be shared, appreciated, and remembered.
Alongside this recipe, you will find a QR code to join our Collective. This is where we continue these conversations beyond the table. Inside, we share recipes, inspire one another, and support each other in a more day-to-day way. You will also find resources around blood sugar balance, practical nutrition guidance, and a collection of meals that are both nourishing and approachable.
It has become a really beautiful extension of what we are building here. A community of incredible people across Northwest Arkansas who care about connection, nourishment, and living well.
Whether it is a slow Sunday afternoon with family or an outdoor gathering with friends, this is the kind of meal that invites people to stay a little longer, connect a little deeper, and truly enjoy the moment.
Join The Collective
(note - add QR Code photo)
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Dry-Brined Herb Butter Roast Chicken
A deeply seasoned, crispy-skinned roast chicken with fresh herbs layered under the skin and inside the cavity for subtle, aromatic flavor — simple technique with a refined, rotisserie-style result.
Ingredients
For the chicken
- 1 whole chicken (4–5 pounds)
- 5 teaspoons kosher salt
- 3–4 tablespoons Kerrygold butter, softened
- 1–2 teaspoons olive oil, plus more for brushing
- 1–2 teaspoons Weber seasoning or preferred poultry rub (use lightly if salted)
- Freshly ground black pepper
For under the skin
- Fresh thyme leaves
For the cavity
- Fresh oregano sprigs
- Fresh parsley stems
- Additional mixed fresh herbs (optional)
For the pan
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- Herb stems
- Optional: garlic cloves
Equipment
- Sheet pan
- Wire rack
- Paper towels
- Foil
- Meat thermometer (recommended)
Method
1. Dry brine
Pat the chicken dry with paper towels. Season evenly with 5 teaspoons kosher salt, including inside the cavity.
Place on a wire rack over a sheet pan and refrigerate uncovered for 24 hours.
2. Bring to room temperature
Remove from the fridge 30–45 minutes before roasting.
Pat dry again, especially any areas that feel damp.
3. Herb butter under the skin
Soften butter until spreadable.
Gently loosen the skin over the breast and spread 2 tablespoons butter under the skin, layering in fresh thyme leaves as you go.
Rub the remaining butter over the outside of the chicken.
4. Season lightly
Add:
- Freshly ground black pepper
- Light sprinkle of seasoning (go easy if it contains salt)
Brush or drizzle lightly with olive oil to encourage browning.
5. Add herbs to the cavity
Place oregano, parsley stems, and additional herbs loosely inside the cavity.
Do not pack tightly — allowing airflow helps the chicken roast evenly from the inside out.
6. Set up for roasting
Scatter the chopped onion, carrots, celery, and herb stems across the bottom of the pan.
Place the chicken breast-side up on a wire rack set over the vegetables.
Tuck the wings under. Trussing is optional and not necessary for even cooking.
7. Roast
Preheat oven to 425°F.
Roast at 425°F for 20 minutes to begin browning, then reduce the oven temperature to 375°F and continue roasting.
If the chicken appears pale after about 45–50 minutes, lightly brush with olive oil and return the oven to 425°F for 10–15 minutes to deepen the color. Once the skin is golden, reduce back to 375°F to finish cooking through.
8. Check for doneness
The chicken is ready when:
- Breast reaches 160–162°F
- Thigh reaches 170–175°F
- Juices run clear or lightly golden
- The leg moves easily when wiggled
9. Rest
Remove from oven and rest 30–40 minutes, loosely tented with foil.
10. Serve
Carve or present whole.
As the butter and olive oil render and drip down during roasting, they combine with the chicken drippings to create a rich, natural pan gravy. This coats the mirepoix beneath the chicken, creating a deeply flavorful accompaniment.
Serve the roasted vegetables and spoon the pan juices over the carved chicken or alongside for a simple, elegant finish.
Optional finishing touch:
- Pinch of flaky salt
Chef’s Note
Fresh herbs under the skin infuse the meat directly, while herbs in the cavity gently perfume the chicken as it roasts. Keeping the cavity loosely filled allows proper airflow, resulting in evenly cooked meat and beautifully crisp skin.
Timing Note
Total roasting time is approximately 75–90 minutes, depending on the size of the chicken and your oven. Begin at a higher temperature to develop color, then reduce heat to cook through, adjusting as needed for a deeply golden, crisp finish.