Ingredients
- 1 whole chicken (about 4-5 pounds)
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh parsley leaves, chopped
- 1 lemon, halved
- Salt and black pepper, to taste
- Olive oil
How To prepare
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, and parsley. Mix well to form an herb butter.
- Remove any giblets from the chicken cavity and pat the chicken dry with paper towels. Season the chicken generously with salt and black pepper, both inside and out.
- Gently lift the skin of the chicken and rub half of the herb butter mixture directly onto the meat, being careful not to tear the skin. Spread the remaining herb butter over the outside of the chicken.
- Place the lemon halves inside the cavity of the chicken.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wings underneath the body.
- Place the chicken breast-side up on a rack in a roasting pan. Drizzle the chicken with a little olive oil.
- Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh and juices run clear.
- Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Carve the chicken and Enjoy!!