Lemon-Herb Roast Chicken

Ingredients

Serves 6. Tap to check off as you go.

• 1 (5–6 lb) whole roasting chicken
• 6 tbsp unsalted butter, softened
• 2 lemons
• 1 head garlic
• 1 small bunch fresh rosemary
• 1 small bunch fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Take the chicken out of the refrigerator 30–45 minutes before roasting. Heat the oven to 425°F.
2. Pat the chicken very dry with paper towels, inside and out. Dry skin is the secret to crisp skin.
3. Finely chop 1 tablespoon each of rosemary and thyme. Mash into the softened butter with the zest of 1 lemon, 2 grated garlic cloves, 1 teaspoon salt and the pepper.
4. Gently loosen the skin over the breast and thighs with your fingers and spread about half of the butter under the skin. Rub the rest all over the outside. Sprinkle with the remaining salt.
5. Halve the lemons and the rest of the garlic head crosswise. Put one lemon half and a few herb sprigs inside the chicken. Set the rest, cut side down, in a roasting pan or large cast-iron skillet with the olive oil, and set the chicken on top.
6. Tie the legs together with kitchen twine if you have it. Roast for 75–90 minutes, until an instant-read thermometer in the thickest part of the thigh reads 165°F and the juices run clear.
7. Rest the chicken for 15 minutes before carving. Squeeze the roasted lemons over the carved meat and spoon the pan juices on top.