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# Lemon Herb Roasted Chicken

*A simple, reliably delicious roast chicken with crispy skin and bright flavor. Serves 4.*

*Replace all ingredients and instructions with your own recipe.*

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## Details

**Prep time:** 15 minutes  
**Cook time:** 1 hour 15 minutes  
**Total time:** 1 hour 30 minutes  
**Servings:** 4  
**Difficulty:** Easy

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## Ingredients

### Chicken
- 1 whole chicken (3.5–4 lb / 1.5–1.8 kg)
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder

### Herb Butter
- 3 tablespoons unsalted butter, softened
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1 lemon

### Aromatics (for the cavity)
- 1 lemon, halved
- 4 garlic cloves, smashed
- 3–4 fresh thyme sprigs

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## Instructions

1. **Preheat oven** to 425°F (220°C). Let the chicken sit at room temperature for 30 minutes before roasting.

2. **Make the herb butter.** Mix together softened butter, minced garlic, thyme, rosemary, and lemon zest until well combined.

3. **Prepare the chicken.** Pat the chicken completely dry with paper towels — this is the key to crispy skin. Rub olive oil all over the outside.

4. **Season thoroughly.** Mix salt, pepper, and garlic powder. Season the cavity generously, then rub the outside of the chicken.

5. **Apply herb butter.** Carefully loosen the skin over the breast and thighs. Slide half the herb butter under the skin and spread the rest over the outside.

6. **Stuff the cavity** with lemon halves, smashed garlic, and thyme sprigs.

7. **Roast.** Place breast-side up on a rack in a roasting pan. Roast at 425°F for 60–75 minutes, until the thigh joint registers 165°F (74°C) on an instant-read thermometer.

8. **Rest.** Transfer to a cutting board and tent loosely with foil. Rest for 10–15 minutes before carving — skipping this step will lose all the juices.

9. **Serve** with pan drippings spooned over the top.

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## Notes

- **Dry brine for better results:** Salt the chicken uncovered in the refrigerator for 1–24 hours before cooking for even crispier skin.
- **Make it ahead:** Herb butter can be made up to 3 days in advance. The prepared (uncooked) chicken can be refrigerated up to 8 hours.
- **Pan sauce:** Add ½ cup white wine and ½ cup chicken stock to the pan during the last 20 minutes for a built-in sauce.

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## Serve With

- Roasted potatoes or root vegetables (roast alongside the chicken)
- A simple green salad
- Crusty bread for the pan drippings