Herb Butter Roast Chicken with Creamy Mustard Sauce For the roast chicken 1 whole chicken, about 4 lbs 1 lemon 6 tbsp salted butter, at room temp 1 garlic clove, grated 2 tsp chopped fresh thyme leaves, plus a few sprigs Kosher salt and pepper 1½ pounds carrots, peeled and trimmed (halved lengthwise, if large) 1 tbsp olive oil ¼ cup water For the mustard sauce ⅔ cup heavy cream ¼ cup Dijon 2 tbsp grainy mustard Kosher salt and pepper 1 tbsp creme fraiche Cook the chicken. Remove the chicken from packaging and pat dry with paper towels. Transfer to a plate and let sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 425°F with a rack in the center position. Finely grate the zest from the lemon and cut the fruit into quarters. In a small bowl, combine the softened butter, lemon zest, garlic, and chopped thyme. Season the lemon-herb butter with 1 teaspoon of salt and a few grinds of pepper. On a rimmed baking sheet, add the carrots, olive oil, water, and a few thyme sprigs. Season with salt and pepper and stir, then push to one side of the baking sheet. Using your fingers, loosen the chicken skin on the breast and legs. Rub 5 tablespoons of the lemon-herb butter over the breast and leg meat. Spead the remaining 1 tablespoon of butter over the chicken skin, then season with salt and pepper. Put two lemon quarters in the chicken cavity and tie drumsticks together with kitchen twine. Place chicken on other side of the baking sheet. Cover the carrots with foil. Transfer the baking dish to the oven and roast at 425°F on the center rack for 40 minutes. Uncover the carrots and stir, then discard the foil. Brust chicken with pan juices. Reduce the oven heat to 400°F. Continue roasting until the carrots are tender and browned in spots and the chicken until a thermometer inserted into the thickest part of the thigh registers 165°F, about 30 minutes.* Recipe continued in comments! - @chzgal