Roasted Chicken
Crispy golden skin, juicy meat, and a simple herb butter that does all the heavy lifting. The kind of Sunday dinner that makes the whole house smell incredible.
Ingredients
- 1 largewhole chicken(3.5–4.5 lb, patted dry)
- 4 tbspunsalted butter(softened)
- 4 clovesgarlic(2 minced, 2 smashed)
- 1 tbspfresh thyme leaves
- 1 tbspfresh rosemary(finely chopped)
- 1 tspkosher salt(plus more for cavity)
- ½ tspblack pepper
- 1 mediumlemon(halved)
- 1 mediumyellow onion(quartered)
- 2 tbspolive oil
Method
- 01
Preheat the oven to 425°F (220°C) with a rack in the lower-middle position.
- 02
In a small bowl, mash together the 4 tbsp softened butter, 2 minced garlic cloves, 1 tbsp thyme leaves, 1 tbsp rosemary, 1 tsp kosher salt, and ½ tsp black pepper until fully combined.
- 03
Pat the whole chicken completely dry with paper towels — surface moisture is the enemy of crispy skin.
- 04
Using your fingers, gently loosen the skin over the breasts and thighs without tearing it. Push roughly two-thirds of the herb butter under the skin and spread it evenly.
- 05
Rub the remaining herb butter all over the outside of the chicken.
- 06
Season the cavity generously with kosher salt, then stuff it with the 2 smashed garlic cloves, both lemon halves, and the quartered yellow onion.
- 07
Drizzle the 2 tbsp olive oil over the chicken and rub it across the skin to help it brown evenly.
- 08
Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
- 09
Place the chicken breast-side up in a roasting pan or oven-safe skillet. Roast at 425°F for 20 minutes to start crisping the skin.
- 10
Reduce the oven temperature to 375°F (190°C) and continue roasting for 50–60 minutes, until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer.
- 11
Tip the pan so the juices run out of the cavity, then transfer the chicken to a cutting board. Rest uncovered for at least 10 minutes before carving — this keeps the juices in the meat, not on the board.
Adapted from public domain & community sources