Golden baked chicken infused with garlic, fresh herbs, and lemon for a savory, crowd-pleasing main dish.
# Components:
→ Chicken
01 - 1 whole chicken (about 4–4.5 lbs), giblets removed
02 - 2 teaspoons kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Herb Garlic Butter
04 - 1/3 cup unsalted butter, softened
05 - 3 tablespoons olive oil
06 - 5 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 tablespoons fresh thyme, finely chopped
09 - 2 tablespoons fresh parsley, finely chopped
10 - zest of 1 lemon
11 - 1 tablespoon lemon juice
→ Aromatics & Vegetables
12 - 1 lemon, quartered
13 - 1 head garlic, halved horizontally
14 - 1 medium onion, quartered
15 - 2 medium carrots, cut into chunks
16 - 2 celery stalks, cut into chunks
→ Optional
17 - 1/2 cup dry white wine or chicken broth
# Directions:
01 - Preheat oven to 425°F (220°C). Position rack in a large roasting pan.
02 - Pat chicken dry with paper towels. Season cavity with 1 teaspoon salt and 1/4 teaspoon pepper.
03 - In a small bowl, thoroughly blend softened butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, and remaining salt and pepper.
04 - Gently loosen skin over breasts with fingers. Spread half the herb butter beneath skin; remainder over entire exterior of chicken.
05 - Fill cavity with quartered lemon, halved garlic head, and onion quarters.
06 - Scatter carrot and celery chunks in bottom of roasting pan. Place chicken breast side up on rack or directly atop vegetables.
07 - Pour wine or broth into pan, ensuring it does not make contact with chicken skin.
08 - Roast chicken for 20 minutes at 425°F (220°C).
09 - Lower oven temperature to 350°F (180°C). Continue roasting for 1 hour, until juices run clear and internal thigh temperature reaches 165°F (75°C).
10 - Baste chicken halfway through roasting with pan juices for enhanced flavor and moisture.
11 - Rest chicken, lightly tented with foil, for 10–15 minutes prior to carving. Present with roasted vegetables and pan juices.
