Perfect Roast Chicken

Ingredients

Instructions

1. 1

   PREP THE CHICKEN: Remove chicken from refrigerator 45-60 minutes before cooking - room temperature chicken cooks more evenly. Preheat oven to 425°F (220°C). Pat the chicken VERY dry inside and out with paper towels - this is the #1 secret to crispy skin.

2. 2

   SEASON THE CAVITY: Season the inside of the chicken generously with salt and pepper. Don't skip this - it seasons the meat from the inside. Stuff the cavity loosely with the lemon halves (pierce them first so the juices release), smashed garlic cloves, and half the thyme and rosemary sprigs.

3. 3

   BUTTER UNDER THE SKIN: Using your fingers, carefully separate the skin from the breast meat, being careful not to tear it. Slide about 2 tbsp of softened butter under the skin on each breast, spreading it as evenly as possible. This bastes the meat from the inside as it roasts.

4. 4

   PREPARE THE OUTSIDE: Rub the remaining butter all over the outside of the chicken. Season generously with salt and pepper - more than you think. Place remaining herbs on top. Tie the legs together with kitchen twine. Tuck the wing tips under the body so they don't burn.

5. 5

   ROAST THE CHICKEN: Place chicken breast-side up in a roasting pan or cast iron skillet. Roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on size. The chicken is done when the thickest part of the thigh reaches 165°F (74°C) and the juices run clear when you pierce the thigh. The skin should be deep golden brown and crispy.

6. 6

   REST BEFORE CARVING: This step is essential - transfer the chicken to a cutting board and tent loosely with foil. Let rest 15-20 minutes. Resting allows the juices to redistribute throughout the meat. If you carve immediately, all the juices will run out and the meat will be dry.

7. 7

   CARVE AND SERVE: Remove the twine. Carve the chicken by first removing the legs and thighs, then slicing the breast meat. Serve with the pan drippings spooned over (skim off excess fat first if desired). The roasted garlic and lemon from the cavity can be squeezed over the meat for extra flavor.