Roast Chicken

• 4 lb whole chicken
• 4 tbsp butter (softened)
• 4 clove garlic (minced)
• 1 tbsp fresh thyme (chopped)
• 1 tbsp fresh rosemary (chopped)
• 1 lemon (halved)
• 1 onion (quartered)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

How to Make It

1. 1

   Pat chicken completely dry. Mix butter with garlic, thyme, rosemary, salt, and pepper.

2. 2

   Loosen the skin over the breast and thighs. Push herb butter underneath the skin.

3. 3

   Rub outside with olive oil. Season all over with salt and pepper.

4. 4

   Stuff cavity with lemon halves and onion. Tie legs together.

5. 5

   Roast at 425°F for 60-75 minutes until juices run clear and thigh temp reaches 165°F.

6. 6

   Rest 15 minutes before carving. Use pan drippings to make a simple pan sauce.