Classic Roast Chicken with Lemon and Herbs

Ingredients

• 1 whole chicken (4 to 5 pounds) whole chicken, giblets removed
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary, minced
• 1 lemon, zested and halved
• 3 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 small onion, quartered
• 2 tablespoons olive oil
• 1 cup low-sodium chicken broth

Instructions

1. Take the chicken out of the fridge 30 minutes before cooking so it starts to lose its chill; a cold chicken straight into the oven cooks unevenly. Pat it completely dry inside and out with paper towels, including inside the cavity, since a dry surface is what lets the skin turn crisp instead of steaming.
2. Preheat your oven to 425F and set a rack in the middle position. Place a roasting pan or a 9x13 inch baking dish in the center of the oven so you have room for the chicken to sit without touching the sides.
3. In a small bowl, mash together the softened butter, thyme, rosemary, lemon zest, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until it forms a paste. Softened butter should dent easily when you press it; if it is too hard, microwave it in 5 second bursts.
4. Gently slide your fingers between the skin and the breast meat starting at the neck end, being careful not to tear the skin, to create a pocket on each side of the breast. Push about two-thirds of the herb butter under the skin directly onto the meat, then massage the outside of the skin to spread it evenly.
5. Rub the remaining herb butter all over the outside of the skin. Season the entire outside and the cavity with the remaining 1 teaspoon salt and 1/2 teaspoon pepper, then stuff the cavity with the lemon halves and the quartered onion.
6. Tuck the wing tips behind the back of the chicken so they do not burn, and tie the legs together loosely with kitchen twine if you have it (this is optional but helps the chicken cook evenly). Drizzle the olive oil over the skin and rub it in.
7. Place the chicken breast-side up in the roasting pan and pour the chicken broth into the bottom of the pan (not over the chicken) to keep drippings from burning. Roast for 20 minutes at 425F to jump-start browning.
8. Reduce the oven temperature to 375F without opening the door longer than necessary, and continue roasting for another 50 to 60 minutes. The chicken is on track if the skin is deep golden brown by the 45 minute mark; if it is browning too fast, loosely tent foil over the breast.
9. Start checking for doneness at the 60-minute total mark. Insert an instant-read thermometer into the thickest part of the thigh without touching bone; it must read 165F. Juices from a small poke near the thigh should run clear, not pink.
10. If the chicken is not yet at temperature, return it to the oven and check again every 10 minutes. Do not rely on time alone, since oven variance and chicken size change the actual cook time significantly.
11. Once it reads 165F, transfer the chicken to a cutting board and tent it loosely with foil. Let it rest for 15 minutes; skipping this step causes the juices to run out onto the board instead of staying in the meat when you carve.
12. While it rests, pour the pan drippings into a small saucepan, skim off excess fat with a spoon, and simmer over medium heat for 3 to 4 minutes to concentrate the flavor into a light jus.
13. Carve the chicken by removing the legs and thighs first, then slicing the breast meat against the grain. Serve with the warm pan jus spooned over the top.

Nutrition

Calories	420
Protein	38.0 g
Fat	29.0 g
Carbs	2.0 g
Fiber	0.0 g
Sodium	610 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.