Ingredients
Equipment
Method
- Let the chicken sit on the counter for 20 to 30 minutes before you start cooking.
- Preheat your oven to 425 degrees F. Position the rack in the lower third of the oven.
- Make the lemon garlic herb butter: Combine the melted butter with the minced garlic, chopped rosemary, thyme leaves, lemon zest, 2 teaspoons of Kosher salt, and 1/2 teaspoon of black pepper in a bowl. Set this mixture aside.
- Pat the chicken dry thoroughly with a paper towel, including the inside of the cavity.
- Season under the skin: Carefully separate the skin with your fingers, then use a spoon to create deeper pockets. Insert a little more than half of the prepared butter UNDER the skin, gently pressing the skin to spread it. Get as much garlic mixture under the skin as you can.
- Stuff the cavity with 1 quartered lemon, 1 quartered onion, 1 halved head of garlic, 1 rosemary sprig, and 1 thyme sprig.
- Tie the chicken legs together using kitchen twine. Tuck the wings under the chicken's back, or clip the wing tips to stop them from burning.
- Prepare the vegetable bed: Arrange the remaining quartered onions, garlic, lemon, and herbs in a large roasting pan. Place the prepared chicken on top of this vegetable bed, breast side up.
- Rub the remaining butter all over the outside skin. Season the exterior with about 1 teaspoon of extra salt and a few grinds of black pepper. Add about 1 cup of chicken broth or water to the bottom of the pan to prevent the drippings from burning.
- Roast for 1 hour and 30 minutes. Check the cooking time based on the chicken's weight. Add more liquid to the bottom of the pan if it looks dry.
- Rotate the pan if you see uneven browning. If any spots brown too quickly, cover those areas with aluminum foil. The chicken is done when a meat thermometer inserted into the thickest part of the breast and thigh registers 165 degrees F.
- Remove the chicken from the oven and let it rest for 15 minutes before you carve it.
Nutrition
Notes
Pat the chicken dry thoroughly with paper towel before you start. This helps the skin crisp up better.
To separate the skin from the flesh easily, carefully use your fingers first, and then insert a spoon inside to create deeper pockets for the butter.
Prevent drippings from burning by adding chicken broth or water to the bottom of the pan as needed.
The ideal roasting temperature is 425 degrees F in a regular oven.
Roast for about 18 minutes per pound. If any spots brown too fast, cover that area with aluminum foil.
Always let the chicken rest for 15 minutes before carving. This allows the juices to redistribute to keep it moist inside.
Leftovers can be stored in the fridge in an airtight container for up to 3 days.
If you prefer to spatchcock the chicken, roast it for 12-13 minutes per pound at 425 degrees F.
For substitutions, if you use dried rosemary and thyme instead of fresh, use a little less than half the amount called for in the recipe.
You can add extra vegetables to the bed, such as carrots, potatoes, or parsnips.