Lemon Herb Roasted Chicken

Ingredients

• 4 pounds Whole chicken
• 4 tablespoons Unsalted butter, softened
• 1 tablespoon Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 4 cloves Garlic, minced
• 1 large Lemon, halved
• 2 tablespoons Olive oil
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 medium Yellow onion, quartered

Instructions

1. 1

   Preheat your oven to 425°F (218°C) and pat the chicken completely dry with paper towels.

2. 2

   In a small bowl, mix the softened butter, minced garlic, half of the rosemary, and half of the thyme to create a herb compound butter.

3. 3

   Gently loosen the skin over the chicken breast and rub the herb butter directly onto the meat under the skin.

4. 4

   Stuff the chicken cavity with the lemon halves, quartered onion, and the remaining sprigs of fresh herbs.

5. 5

   Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking.

6. 6

   Rub the outside of the skin with olive oil and season generously with salt and black pepper.

7. 7

   Place the chicken on a roasting rack in a pan and roast for 60-75 minutes until the internal temperature reaches 165°F (74°C).

8. 8

   Let the chicken rest for 15 minutes before carving to allow the juices to redistribute.