Ingredients:

  • 1 Whole Chicken (approx. 4-5 lbs / 1.8-2.3 kg), giblets and neck removed
  • 4 Tablespoons Unsalted Butter, softened
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Kosher Salt (or Sea Salt)
  • 1 Teaspoon Black Pepper, freshly ground
  • 6 sprigs Fresh Thyme
  • 4 sprigs Fresh Rosemary
  • 4 large Garlic cloves, lightly smashed
  • 1 medium Lemon, halved
  • 1 small Onion (Yellow or White), quartered
  • 1 Teaspoon Baking Powder (Aluminum-free preferred)

Instructions:

  1. Remove the chicken from packaging. Remove giblets/neck from the cavity. Pat the entire surface of the chicken aggressively dry with paper towels.
  2. Preheat oven to 425°F (220°C). Place a wire rack inside a large roasting tray, or use the tray directly.
  3. Create the Herb Butter Rub: In a small bowl, combine the softened butter, kosher salt, black pepper, and the baking powder. Mix thoroughly until it forms a paste.
  4. Season the Chicken: Gently loosen the skin over the breast meat. Rub about half of the herb butter mixture directly onto the breast meat underneath the skin. Rub the remaining butter mixture all over the exterior skin.
  5. Stuff the Cavity: Place the lemon halves, smashed garlic, onion quarters, and herb sprigs inside the cavity.
  6. Position for Roasting: Place the seasoned chicken onto the rack (or directly into the tray).
  7. Initial High Heat Roast: Place the tray in the preheated oven and roast for 20 minutes at 425°F (220°C) to initiate crisping.
  8. Reduce Heat & Finish: After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting for an additional 60 to 85 minutes.
  9. Check Doneness: The chicken is done when the internal temperature registers 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
  10. Rest: Remove the chicken from the oven. Tent loosely with foil and allow it to rest on a cutting board for a minimum of 15 minutes before carving.