KEY INFO
- Prep Time: 15-20 minutes
- Cook Time: 45-60 minutes
- Total Time: 60-80 minutes
- Servings: 4-6
- Difficulty: Easy-Moderate
- Diet: Gluten-free, Low-carb
EQUIPMENT NEEDED
- Large roasting pan or baking dish
- Kitchen scissors (for spatchcocking)
- Instant-read thermometer
- Mixing bowl
- Alternative: Cast iron skillet works great too!
INGREDIENTS
For the Chicken:
- 1 whole chicken (4 lbs/1.8kg), patted dry
- 1/4 cup (60g) unsalted butter, softened
- 3 large garlic cloves, minced
- 2 lemons (1 zested and juiced, 1 sliced)
- 2 sprigs fresh rosemary, finely chopped
- 2 sprigs fresh thyme
- 2 tsp kosher salt
- 1 tsp black pepper
METHOD
- Preheat oven to 425°F/220°C
- Mix softened butter with minced garlic, lemon zest, chopped herbs, 1 tsp salt, and 1/2 tsp pepper
- Gently loosen chicken skin and spread herb butter mixture underneath
- Season chicken cavity with remaining salt and pepper
- Place lemon slices in cavity and tie legs together
- Roast for 45-60 minutes until internal temperature reaches 165°F/74°C at thickest part
- Rest for 10 minutes before carving
CRUCIAL TIPS
- Pat chicken VERY dry for crispy skin
- Bring butter to room temperature for easy spreading
- Don’t skip the resting period
- Check temperature at thigh joint without touching bone
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days
- Freeze up to 2 months
Quick Variations:
- Use chicken thighs (cook 30-40 minutes)
- Switch herbs (oregano, sage work well)
- Add white wine to pan for extra flavor
Common Mistakes:
- Not drying chicken thoroughly
- Overcrowding the pan
- Opening oven too frequently
This recipe works perfectly for Sunday roasts or meal prep, giving you juicy meat and crispy skin every time. The leftovers make fantastic sandwiches too!
