Lemon Herb Roast Chicken

Ingredients

• 1 whole chicken (about 4 lb / 1.8 kg)
• 3 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 1 lemon, zested and halved
• 4 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 2 tsp chopped fresh rosemary
• 1.5 tsp kosher salt
• 0.75 tsp freshly ground black pepper
• 1 small onion, quartered

Steps

1. Heat the oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels.
2. Mix butter, olive oil, lemon zest, garlic, thyme, rosemary, salt, and pepper into a soft paste.
3. Rub the paste under the breast skin and all over the chicken. Stuff the cavity with lemon halves and onion.
4. Roast breast-side up on a rack for 60–70 minutes until the thickest part of the thigh reaches 165°F (74°C).
5. Rest 10–15 minutes before carving. Spoon pan juices over the meat and serve.

Pair with Creamy Mushroom Risotto or finish with Dark Chocolate Olive Oil Cake.