Crispy Herb-Butter Roast Chicken with Lemon Garlic Pan Sauce Ingredients • 1 whole chicken (1.5–2 kg) Brine • 2–3 tbsp salt • 2–3 tbsp vinegar • 1 tbsp ginger-garlic paste • ~2 L water Herb Butter • 3 tbsp unsalted butter, softened • 1 tsp salt • 1 tsp black pepper • 1½ tsp paprika • 1 tsp onion powder • 1 tsp garlic powder • 2 tbsp fresh cilantro, finely chopped • 1 tbsp fresh dill, finely chopped Pan Base • 1–2 tbsp olive oil • ½ large lemon, sliced • 1 whole garlic bulb, halved • 2 medium onions, halved • 2 green chilies • 1–1½ cups chicken stock • Handful fresh herbs (cilantro, rosemary, thyme, dill – any mix) For garnish • Fresh herbs or greens ⸻ Instructions 1. Brine: Mix water, salt, vinegar, and ginger-garlic paste. Submerge chicken and refrigerate 6–12 hours. Remove and pat very dry. Optional: leave uncovered in fridge 1–2 hours for extra crisp skin. 2. Herb Butter: Combine butter, salt, pepper, paprika, onion powder, garlic powder, cilantro, and ...