Ingredients:

  • 1 Whole Chicken (4–4.5 lb or 1.8–2 kg), giblets removed and patted dry
  • 1 medium Onion, quartered
  • 1 whole head Garlic, halved horizontally
  • 1 large Lemon, halved
  • 4 tbsp Unsalted Butter, softened
  • 1 tbsp Fresh Thyme Leaves, chopped
  • 1 tsp Fresh Rosemary Leaves, finely chopped
  • Zest of 1/2 lemon
  • 1 tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil

Instructions:

  1. Prep the Chicken: Remove the chicken from its packaging. Using paper towels, pat the chicken aggressively dry, both inside and out. This is essential for crispy skin.
  2. Seasoning Rub: In a small bowl, combine the softened butter, chopped thyme and rosemary leaves, lemon zest, 1 teaspoon of the salt, and the pepper. Mix well.
  3. Seasoning Under the Skin: Gently loosen the skin over the breast and thighs using your fingers. Push the herb butter mixture underneath the skin, massaging it evenly over the meat.
  4. External Seasoning: Rub the entire exterior of the chicken with the olive oil. Sprinkle the remaining 2 teaspoons of salt liberally over the whole bird—the skin should be completely coated in salt.
  5. Aromatics: Stuff the cavity with the halved lemon, halved garlic head, and remaining herb sprigs (if available).
  6. Trussing: Using kitchen twine, tie the legs together and tuck the wings under the breast to ensure even cooking.
  7. Chill (Drying): Place the seasoned and trussed chicken, uncovered, on a wire rack in the roasting pan. Refrigerate for at least 30 minutes, or up to 4 hours, to further dry the skin.
  8. Preheat Oven: Preheat the oven to a high heat: 425°F (220°C). Place the quartered onion pieces in the base of the roasting pan (under the rack) to prevent drippings from burning.
  9. Initial Roast: Place the chicken in the preheated oven. Roast at 425°F (220°C) for 20 minutes to achieve maximum browning.
  10. Reduce Heat: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 60 to 90 minutes, until fully cooked. Tent loosely with foil if browning too quickly.
  11. Test for Doneness: The chicken is done when the internal temperature registers 165°F (74°C) in the breast and 175°F (80°C) in the thigh.
  12. Resting: Transfer the cooked chicken to a cutting board. Tent loosely with foil and allow it to rest for a minimum of 15 minutes before carving.
  13. Carve and Serve: Remove the twine, carve the chicken, and serve immediately with the pan juices or gravy.