Lemon Herb Roast Chicken

Name: Lemon Herb Roast Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (4 to 5 lb), patted very dry; 3 tbsp soft butter; 2 cloves garlic, grated; 1 tbsp chopped fresh thyme; 1 tbsp chopped fresh rosemary; 2 tbsp chopped parsley; 1 lemon, zested, then halved; 2 tsp kosher salt; 1/2 tsp black pepper; 1 onion, cut in thick rings; 1/2 cup chicken broth

A whole chicken rubbed with garlic-herb butter, stuffed with lemon and roasted until the skin is crisp and golden. Simple Sunday dinner with juicy meat and pan juices to spoon over.

Prep15 min

Cook1 hr 15 min

Total1 hr 30 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Instant-read thermometerFor knowing when meat is done

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8-inch chef's knifeFor all the chopping

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Steps

Heat the oven to 425°F. Mash the butter with the garlic, herbs, lemon zest, salt and pepper.

Loosen the skin over the breast with your fingers and push in about half the herb butter. Rub the rest all over the outside.

Put the lemon halves in the cavity and tie the legs together with kitchen string.

Lay the onion rings in a large oven-safe skillet and set the chicken on top, breast side up.

Roast 65 to 80 minutes, until the skin is deep golden and the thickest part of the thigh reads 170°F and the breast 160°F.

Move the chicken to a board and rest 15 minutes. Set the skillet over medium heat, add the broth, and scrape up the browned bits to make a quick pan sauce.

Carve and serve with the pan juices.

TipSalt the chicken the night before and leave it uncovered in the fridge; the skin gets noticeably crisper.