1 whole Chicken, spatchcocked if desired
Black & Bolyard Salted Honey Brown Butter
Flaky sea salt
1. Pat chicken with a paper towel to dry skin thoroughly. Dry, uncovered, in refrigerator for 1-3 additional days in desired.
2. Slather chicken all over with Salted Honey Brown Butter. Season with additional kosher salt as desired.
2. Roast chicken at 450ºF until it hits your desired internal temperature and is caramelized all over.
3. Let rest, then carve and serve.
4. Season with flaky sea salt.