A whole chicken roasted with lemon, garlic and herbs until the skin is golden and crisp.
Serves: 4 to 6 | Total time: 1 hour 45 minutes
Ingredients
- 1 whole chicken, about 4 to 5 pounds
- 3 tablespoons softened butter
- 1 lemon, halved
- 1 head garlic, halved
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Heat the oven to 425°F and pat the chicken dry.
- Rub the butter over and under the skin and season with salt and pepper inside and out.
- Stuff the cavity with lemon, garlic and herbs and tie the legs together.
- Roast 1 hour 15 minutes to 1 hour 30 minutes until the thigh reaches 165°F.
- Rest 15 minutes before carving.
Pin Tip
Salt the chicken and leave it uncovered in the refrigerator overnight for extra crisp skin.
Food Safety
Cook chicken to an internal temperature of 165°F, measured with a thermometer in the thickest part without touching bone. Wash hands, boards and utensils after handling raw chicken.