By Chef B. Boukim
Prep: 15 min · Cook: 1 hr 15 min · Total: 1 hr 30 min · Serves 6
Ingredients
- 1 (about 4 lb) Whole chicken
- 2 (1 halved, 1 sliced) Lemons
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 6 Garlic cloves, smashed
- 3 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Butter
Instructions
- Preheat oven to 425F. Remove giblets from chicken and pat dry inside and out.
- Rub the chicken all over with olive oil, salt, pepper, and smashed garlic. Stuff the cavity with lemon halves, rosemary, thyme, and half the garlic.
- Tie the legs together with kitchen twine and tuck the wings under. Place breast-side up in a roasting pan.
- Roast for 15 minutes at 425F, then reduce heat to 375F and roast for about 1 hour, basting every 20 minutes with pan juices.
- The chicken is done when a thermometer in the thickest part of the thigh reads 165F and juices run clear.
- Rest the chicken loosely tented with foil for 15 minutes before carving. Serve with roasted lemon slices.