8tablespoonunsalted butterRoom Temperature (1-stick or ½ cup)
1sprig fresh rosemaryminced
4sprigs fresh thymeminced
5basil leavesfinely chopped
2clovesfresh garlicminced
1teaspoononion powder
1teaspoondried oregano
Zest of one Lemon
Instructions
Mince garlic and chop fresh herbs and add dried spices into a bowl with softened butter. Use a fork to work the herbs and spices into the butter. Tear of a sheet of wax paper and drop the herb butter into the center. Mold and form into a stick form and refrigerate if making ahead or if you are immediately going to bake the chicken slather that bird down and bake.
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