Ingredients
Equipment
Method
- Let the chicken sit on the counter for 20 to 30 minutes before starting.
- 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 ½ teaspoon of black pepper in a bowl. Set this mixture aside.
- Pat the chicken dry thoroughly with paper towel, including inside the cavity.
- Season under the skin: Carefully separate the skin with your fingers, then insert a spoon inside to create deeper pockets. Insert a little more than half of the prepared butter UNDER the skin, gently pressing down on the skin to spread it as needed. Place as much garlic mixture under the skin as possible.
- 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 prevent them from burning.
- Prepare the vegetable bed: In a large roasting pan, arrange the remaining quartered onions, garlic, lemon, and herbs. 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 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 drippings from burning.
- Roast for 1 hour and 30 minutes. Replenish the bottom of the pan with more liquid as needed during cooking.
- Rotate the pan if you see certain spots browning more than others. If needed, cover any spots that are browning too fast with aluminum foil. The chicken is ready when an instant or meat thermometer inserted in 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 carving.
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, 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. 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.