Whole Roast Chicken

Ingredients

• 3½ lb whole chicken
• 4 tbsp unsalted butter
• 1 lemon
• 4 clove garlic
• 2 sprig fresh rosemary
• 2 sprig fresh thyme
• 1 onion
• 1 tbsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Steps

1. Preheat oven to 400°F (200°C). Remove giblets from chicken and pat the chicken dry with paper towels.
2. In a small bowl, mix softened butter with minced garlic, chopped rosemary, thyme leaves, salt, and pepper.
3. Carefully loosen the skin over the chicken breasts and thighs, then rub half of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the chicken.
4. Stuff the chicken cavity with quartered lemon and onion. Tie the legs together with kitchen twine if desired.
5. Place the chicken in a roasting pan, breast-side up. Drizzle with olive oil.
6. Roast for 1 hour 30 minutes to 1 hour 45 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh.
7. Remove chicken from oven, tent loosely with foil, and let rest for 10-15 minutes before carving.
8. Carve the chicken and serve warm.