Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (4g) fresh rosemary, finely chopped
  • 1 tbsp (4g) fresh thyme, finely chopped
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 tsp (5ml) lemon juice
  • 1 (4 lb / 1.8kg) whole chicken, giblets removed
  • 1 lb (450g) baby potatoes, halved
  • 2 tbsp (30ml) olive oil
  • 1 lemon, halved
  • 1 small yellow onion, quartered
  • 1 tsp (6g) salt

Instructions:

  1. In a small bowl, mash the softened butter, minced garlic, chopped rosemary, thyme, salt, pepper, and lemon juice together until velvety and combined.
  2. Pat the chicken completely dry with paper towels. Carefully loosen the skin over the breast meat using your fingers to create a pocket.
  3. Stuff about half of the compound butter mixture directly under the skin, spreading it evenly over the breasts. Rub the remaining butter over the outside of the skin.
  4. Toss the halved potatoes in olive oil and salt, then scatter them in the bottom of a roasting pan.
  5. Place the onion and lemon halves inside the chicken cavity and set the chicken on top of the potatoes.
  6. Roast at 425°F (218°C) for approximately 75 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part of the thigh.
  7. Remove the chicken from the oven, transfer to a carving board, and let it rest for 15 minutes before slicing.