Name: Green-Garlic-Rubbed Buttery Roast Chicken
Yield: 4 servings
Ingredients: 1 (3½–4-lb.) whole chicken, patted dry; Kosher salt, freshly ground pepper; 8 green garlic stalks, dark green tops removed, divided; Zest of 1 lemon; 6 Tbsp. unsalted butter, room temperature; ¼ cup extra-virgin olive oil

carved roast chicken on a plate with roasted caramelized green garlic

Roasting a whole chicken quickly at high heat is optimal for the crispiest skin but risks overcooking the meat. This method of going low and slow is much gentler on the meat, keeping it juicy yet shreddable underneath skin that crackles.

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Recipe notes

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