Naked roast chicken

Season the chicken quarters with salt and leave them uncovered inside the fridge for at least 1 day, and up to 3 days.

Preheat your oven to 475 F. Transfer the chicken to a tray. Melt the tbsp butter and brush it over the chicken. Sprinkle on a light dusting of salt. Put the chicken in the oven for 20 minutes.

While waiting for the chicken, melt the remaining butter in a small pot over low heat. Add the sage, tarragon, garlic and a pinch of salt and keep it warm.

Rotate the tray of chicken and turn the oven down to 375 F. Roast for 15 minutes, then brush with the herb butter. Roast for 10 more minutes. Let rest for 10 minutes before serving with the leftover herb butter.