Ingredients
- 1 whole chicken approximately 3.5 to 4 pounds
- 4 tablespoons unsalted butter at room temperature
- 1 lemon quartered
- 4 cloves garlic unpeeled
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F.
- Prepare the chicken by removing giblets, rinsing it inside and out, and patting it dry with paper towels.
- Season the chicken inside and out with salt and pepper. Place lemon quarters, garlic cloves, rosemary, and thyme sprigs inside the cavity.
- Rub the outside of the chicken with softened butter, ensuring it is evenly coated.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.
- Place the chicken in a roasting pan and roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
- Let the chicken rest for 10 minutes before carving. Serve warm.