Roast Chicken with Herbs

A whole chicken is rubbed with butter, garlic, lemon, thyme, and rosemary, then roasted until the skin is crisp and golden and the meat is tender and juicy.

Prep: 20 min · Cook: 90 min · Yield: 4 · Method: Oven

Ingredients

• 4.5 pounds whole chicken
• 4 tablespoons unsalted butter
• 4 cloves garlic
• 1 medium lemon
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 medium yellow onion
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Let the chicken stand at room temperature for 20 to 30 minutes. Heat the oven to 425°F. Pat the chicken dry with paper towels and remove the giblets if included. (about 30 min) — 425°F
2. Melt the butter. Finely chop 2 garlic cloves and the leaves from 2 thyme sprigs and 1 rosemary sprig; stir them into the butter with 1 teaspoon salt and 1/2 teaspoon pepper. Cut the onion and lemon into quarters, and lightly crush the remaining garlic cloves. (about 10 min)
3. Place the chicken breast-side up in a roasting pan. Gently loosen the skin over the breast and thighs, then spread about half the herb butter underneath the skin. Rub the remaining butter over the outside, then rub with the olive oil and remaining salt and pepper. Put the onion, lemon, remaining thyme, rosemary, and garlic inside the cavity. (about 10 min)
4. Roast for 20 minutes at 425°F. Reduce the oven temperature to 375°F and continue roasting until the thickest part of the thigh reaches 165°F and the juices run clear, about 65 to 75 minutes more. If the skin browns too quickly, tent the chicken loosely with foil. (about 95 min) — 375°F
5. Transfer the chicken to a cutting board and loosely tent with foil. Rest for 15 minutes before carving. Discard the cavity aromatics and serve the chicken warm. (about 15 min)