Classic Roast Whole Chicken

Ingredients

• 1 whole chicken (4-5 lbs)
• 3 tbsp softened butter
• 1 tbsp olive oil
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 small onion, quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and pat the chicken dry inside and out with paper towels.
2. 2Season the cavity with salt and pepper, then stuff it with the lemon halves, garlic, onion, and herb sprigs.
3. 3Rub the softened butter and olive oil all over the skin, then season generously with the remaining salt and pepper.
4. 4Tie the legs together with kitchen twine and tuck the wing tips under the body so they do not burn.
5. 5Place the chicken breast-side up on a roasting rack set in a pan and roast for 60-75 minutes.
6. 6Check that the internal temperature reads 165°F in the thickest part of the thigh using a meat thermometer.
7. 7Let the chicken rest for 15 minutes before carving so the juices redistribute through the meat.

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