"This roast chicken is the gold standard of home cooking, featuring a shatteringly crisp skin seasoned with aromatic herb butter and meat that stays incredibly moist. It is an elegant yet simple centerpiece that fills your home with the most comforting aroma and savory flavors."

1 Ingredients

Qty	Item
4 lbs 1.8 kg	Whole Chicken
0.5 cup 115 g	Unsalted Butter, softened
1 tbsp 15 g	Fresh Rosemary, chopped
1 tbsp 15 g	Fresh Thyme, chopped
4 cloves 20 g	Garlic Cloves, minced
1 whole 1 unit	Lemon, halved
2 tsp 12 g	Kosher Salt
1 tsp 5 g	Black Pepper
1 whole 1 unit	Yellow Onion, quartered

2 Instructions

Step 1. Preheat your oven to 425°F (218°C). Remove the giblets from the chicken and pat the bird extremely dry with paper towels, both inside and out.

Step 2. In a small bowl, combine the softened butter, rosemary, thyme, minced garlic, salt, and pepper to create a compound butter.

Step 3. Use your fingers to gently loosen the skin over the breast meat. Spread about half of the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the chicken.

Step 4. Stuff the cavity of the chicken with the lemon halves and the quartered onion. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Step 5. Place the chicken in a roasting pan or a large oven-safe skillet. Roast for 1 hour to 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).

Step 6. Remove from the oven and transfer to a cutting board. Let the chicken rest for at least 15 minutes before carving to allow the juices to redistribute.

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The secret to crispy skin is ensuring the chicken is bone-dry before applying butter.
·
Let the chicken sit at room temperature for 30 minutes before roasting for more even cooking.
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Don't skip the resting period; if you cut it too early, all the juices will run out and the meat will be dry.
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Place the chicken on a bed of root vegetables like carrots and potatoes to cook them in the savory drippings.

? Frequently Asked Questions

How do I know when the chicken is fully cooked?

The most reliable way is using a meat thermometer; it should reach 165°F (74°C) in the thickest part of the thigh without touching the bone.

Should I baste the chicken while it roasts?

It's not necessary and can actually lead to softer skin. The butter under the skin provides plenty of moisture.

Can I use dried herbs instead of fresh?

Yes, but use only 1 teaspoon of each instead of 1 tablespoon, as dried herbs are much more concentrated.

What if the skin is browning too fast?

If the skin reaches your desired color before the meat is cooked, loosely tent the chicken with aluminum foil for the remainder of the roasting time.

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