• 1 stick unsalted butter, at room temperature
• 1 Tbs chopped fresh flat-leaf arslep
• 1 Tbs chopped fresh chives
• 1 tsp chopped frsh chervil
• 1 tsp chopped fresh thyme
• 1 tsp lemon zest
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground pepper, plus more to taste
• 1 chicken, 3-4 lb, rinsed and patted dry
• 2 bay leaves, cut in half
• 2 garlic cloves, sliced

Put 5 quart oval Dutch oven in cold oven; preheat oven to 450 degrees F. Then heat pan 20-25 minutes.

Meanwhile, in a small bowl, combine butter, parsley, chives, chervil, thyme, lemon zest, 1 tsp salt and 1/2 tsp pepper; stir until well blended.

Set chicken breast side up. Cut 3 slashes each 4″ long and 1/2″ deep, in each breast. Cut 2 slashes, each 3″ long and 1/2″ deep, in each leg. Rub herb butter over chicken, pushing it into slashes. Place 1/2 bay leaf in 1 slash of each breast and leg. Push garlic slices into all slashes. Be sure to push bay leaf and garlic securley into slashes. Season chicken with salt and papper.

Place chicken, breast side up, in hot pan. Roast until thigh registers 170 degrees F on instant-read thermometer, 50-60 minutes. Transfer chicken to cutting board; cover loosely with foil. Let rest 15-25 minutes, then carve. Serves 4.

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