Classic Roasted Chicken
A whole chicken seasoned with herbs and roasted until the skin is golden and crisp.
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Ingredients
- 4 pounds Whole chicken
- 4 tablespoons Unsalted butter, softened
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh rosemary, minced
- 1 tablespoon Fresh thyme, minced
- 4 units Garlic cloves, smashed
- 1 unit Lemon, halved
- 1 unit Yellow onion, quartered
- 1 tablespoon Olive oil
Instructions
- 1
Preheat your oven to 425°F (218°C) and pat the chicken completely dry with paper towels, both inside and out.
- 2
In a small bowl, mix the softened butter with the minced rosemary, thyme, salt, and pepper until well combined.
- 3
Stuff the cavity of the chicken with the lemon halves, quartered onion, and smashed garlic cloves.
- 4
Carefully loosen the skin over the breast meat and rub half of the herb butter directly onto the meat under the skin.
- 5
Rub the remaining herb butter and olive oil over the entire outside of the chicken, ensuring every inch is coated.
- 6
Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.
- 7
Place the chicken on a rack in a roasting pan and roast for 60 to 75 minutes, or until the internal temperature reaches 165°F.
- 8
Remove from the oven and let the chicken rest for at least 15 minutes before carving to allow the juices to redistribute.
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