Roasted Chicken (Lemon Herb)

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

Method

1. Heat oven to 425°F.
2. Pat chicken very dry; season inside and out with salt and pepper.
3. Rub butter over skin; stuff cavity with lemon, garlic, and herbs.
4. Roast 60–75 minutes until the thickest part of thigh reaches 165°F and juices run clear.
5. Rest 15 minutes before carving. Roast potatoes in the pan if using.

Notes

Resting keeps the meat juicy—don't skip it.