Brass Line Roast Chicken

Instructions

1. 01

   Mash the butter with Sunday Dinner Blend and work it under the breast skin.

2. 02

   Stuff the cavity with lemon and onion and truss the legs.

3. 03

   Roast at 425°F for 20 minutes, then 375°F for about 55 minutes.

4. 04

   Rest 15 minutes before carving.

Cooking tips

• — Dry the skin uncovered in the fridge overnight for the crispest result.