Classic Roast Chicken

Ingredients

• 4 lbs Whole chicken
• 4 tablespoons Unsalted butter, softened
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 4 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 1 head Garlic
• 1 whole Lemon
• 1 large Yellow onion
• 1 tablespoon Olive oil

Instructions

1. 1

   Preheat your oven to 425°F (218°C) and remove the giblets from the chicken cavity.

2. 2

   Pat the chicken extremely dry with paper towels; dry skin is the secret to a crispy finish.

3. 3

   Season the cavity generously with salt and pepper, then stuff with the halved lemon, halved garlic head, and herb sprigs.

4. 4

   Tie the legs together with kitchen twine and tuck the wing tips under the body.

5. 5

   Rub the softened butter all over the outside of the chicken and season the skin thoroughly with salt and pepper.

6. 6

   Place the chicken on a roasting pan atop sliced onions to act as a natural rack.

7. 7

   Roast for 75 to 90 minutes, or until an instant-read thermometer reaches 165°F in the thickest part of the thigh.

8. 8

   Remove from the oven and let the chicken rest for at least 15 minutes before carving to retain juices.