Ingredients
| Item |
Amt |
| whole chicken (3.5–4.5 lb) |
1 |
| kosher salt |
1 1/2 tsp |
| black pepper |
1 tsp |
| softened butter (or olive oil) |
2 tbsp |
| lemon, halved |
1 |
| garlic, smashed |
4 cloves |
| few sprigs rosemary and/or thyme |
A |
| Optional: 1 lb potatoes, cut into chunks |
to taste |
Method
1
HEATHeat oven to 425°F.
2
PATPat chicken very dry; season inside and out with salt and pepper.
3
RUBRub butter over skin; stuff cavity with lemon, garlic, and herbs.
4
ROASTRoast 60–75 minutes until the thickest part of thigh reaches 165°F and juices run clear.
5
RESTRest 15 minutes before carving. Roast potatoes in the pan if using.
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Time
1.5 hours
Serves
Serves 4
Level
Medium
Ingredients
-
1
whole chicken (3.5–4.5 lb)
-
1 1/2 tsp
kosher salt
-
1 tsp
black pepper
-
2 tbsp
softened butter (or olive oil)
-
1
lemon, halved
-
4 cloves
garlic, smashed
-
A
few sprigs rosemary and/or thyme
-
to taste
Optional: 1 lb potatoes, cut into chunks
Method
- Heat oven to 425°F.
- Pat chicken very dry; season inside and out with salt and pepper.
- Rub butter over skin; stuff cavity with lemon, garlic, and herbs.
- Roast 60–75 minutes until the thickest part of thigh reaches 165°F and juices run clear.
- Rest 15 minutes before carving. Roast potatoes in the pan if using.
Notes
Resting keeps the meat juicy—don't skip it.
