INGREDIENTS
- 1 whole chicken
- 1 lemon, halved
- 4 cloves garlic
- A few sprigs fresh rosemary and thyme
- 3 tbsp butter, softened
- Salt and pepper, to taste
- 1 onion, quartered
DIRECTIONS
Preheat oven to 425°F. Pat the chicken dry inside and out with paper towels.
Rub the softened butter under and over the skin, then season generously with salt and pepper. Stuff the cavity with the lemon halves, garlic, herbs, and onion.
Tie the legs together with kitchen twine and tuck the wings under the body. Roast for about 1 hour 15 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh.
Let rest for 10-15 minutes before carving.
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