Herb Butter Roasted Chicken

1 stick unsalted butter, softened
8 leaves basil, rough chopped
2 Tbsp flat leaf parsley, rough chopped
1 Tbsp oregano, rough chopped
2 Tbsp sage, rough chopped
2 tsp thyme leaves
10 whole chives, rough chopped
2 tsp garlic, minced
1 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp + 2 tsp Chef Paul Prudhomme’s Poultry Magic®
2 tsp canola oil
1 (4-pound) chicken

In a food processor, add the butter, chopped herbs, garlic, lemon juice and zest, 2 teaspoons of Poultry Magic®, and canola oil. Mix together until well blended. Scrape herb butter blend onto a piece of plastic wrap and roll into a log. Wrap tightly and refrigerate overnight.

Preheat oven to 350°F. Place chicken on a clean worksurface and run fingers between the skin and meat of the bird to loosen the skin. Cut the herb butter into small chunks and slide under the skin. Use any remaining butter to rub the outside of the chicken, then season with 1 Tablespoon of Poultry Magic®. Place chicken in a roasting pan and cook for 1 hour. Lower oven temperature to 300°F and continue cooking for 1 hour, or until chicken is cooked through (internal temperature should reach 165°F). Remove from oven and let rest for 10 minutes before carving.