Ingredients
Scale
- 1 Whole Roasting Chicken (4–5 lbs)
- ½ cup Unsalted Butter, softened
- 3 large Lemons (1 for zest/juice, 2 for stuffing)
- 1 head of Garlic, halved horizontally
- 1 bundle Fresh Herbs (Rosemary, Thyme, Sage)
- 1.5 lbs Baby Gold Potatoes, halved
- 1 tbsp Olive Oil
- Salt and Black Pepper to taste
Instructions
- Prep: Preheat your oven to 425°F (220°C). Remove the chicken from the fridge 30 minutes before cooking. Use paper towels to pat the chicken completely dry inside and out.
- Herb Butter: In a small bowl, mix the softened butter with lemon zest, 1 tablespoon of finely chopped fresh herbs, salt, and pepper.
- Season: Gently loosen the skin over the breast meat with your fingers. Spread about 2/3 of the herb butter directly onto the meat under the skin. Rub the remaining butter over the entire outside of the bird.
- Stuff: Generously salt the cavity. Stuff with the lemon halves, the halved garlic head, and the remaining herb sprigs.
- Vegetables: Place the chicken in a large roasting pan or cast-iron skillet. Toss the halved potatoes with olive oil, salt, and pepper, then scatter them in the pan around the chicken.
- Roast: Bake for 60–75 minutes. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (avoiding the bone) reaches 165°F (74°C).
- Rest: Transfer the chicken to a carving board and let it rest for at least 15 minutes before slicing.
Notes
- The Secret to Crispy Skin: Do not cover the chicken with foil while it roasts, as this creates steam that will soften the skin.
- Leftovers: Store in an airtight container for 3–4 days. The meat is perfect for cold sandwiches, chicken salad, or adding to a fresh garden salad.
- Dried Herb Sub: If using dried herbs, use 1 teaspoon of each instead of the fresh sprigs, but fresh is highly recommended for the best aroma.
- Prep Time: 20
- Cook Time: 75
- Category: Main
- Method: Oven-Roasted
- Cuisine: American