Ingredients:

  • 1 whole chicken, 4.5 lbs
  • 1 tablespoon Kosher salt
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper, freshly cracked
  • 0.5 large lemon
  • 1 small onion, quartered
  • 2 sprigs fresh rosemary

Instructions:

  1. Prep the surface. Pat the 4.5 lbs chicken extremely dry with paper towels inside and out. Note: Surface moisture is the enemy of crispiness.
  2. Season early. Apply 1 tablespoon Kosher salt liberally over the entire bird, including the cavity.
  3. The dry brine. Place the chicken on a rack, uncovered, in the fridge for at least 6 hours. Note: This dehydrates the skin for a better shatter effect.
  4. Temper the meat. Remove the chicken from the fridge 45 minutes before cooking.
  5. Preheat the environment. Set your oven to 425°F (218°C) and ensure the rack is in the center.
  6. Create the compound. Mix 4 tablespoons softened butter with 3 cloves minced garlic, 1 tablespoon thyme, 1 teaspoon smoked paprika, and 1 teaspoon black pepper.
  7. Apply the flavor. Loosen the skin over the breast and spread the butter underneath and over the top.
  8. Stuff the cavity. Insert 0.5 lemon, the quartered onion, and 2 sprigs of rosemary into the bird.
  9. The Roast. Truss the legs and cook until the thermometer reads 160°F (71°C) in the breast.
  10. The Final Rest. Remove from the oven and wait 20 minutes before carving. until the juices settle and the meat reaches 165°F.