About this recipe

A classic, family-friendly herb roasted chicken with golden, crispy skin and juicy, tender meat. A fragrant butter rub packed with fresh rosemary, thyme, sage, and garlic is massaged under and over the skin, then the bird is roasted to perfection. Light enough for a healthy weeknight dinner yet impressive enough for Sunday supper.

Instructions

1. 1

   Remove the chicken from the fridge 30 minutes before cooking to take the chill off — this helps it roast evenly. Preheat your oven to ![425°F]. Pat the chicken completely dry inside and out with paper towels; dry skin is the key to crispiness.

2. 2

   In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, lemon zest, 1¼ tsp kosher salt, and black pepper. Mix until fully combined into a fragrant herb paste.

3. 3

   Gently loosen the skin over the breast and thighs by sliding your fingers underneath. Push about two-thirds of the herb butter directly under the skin and massage it evenly over the meat. Rub the remaining butter all over the outside of the chicken. Drizzle the olive oil over the top and rub it in. Season the cavity with ½ tsp kosher salt, then stuff it with the quartered yellow onion and halved lemon.

4. 4

   Place the chicken breast-side up in a roasting pan. Tuck the wing tips under the body. Roast at ![425°F] for 20 minutes to get the skin golden and crackling, then reduce the oven temperature to ![375°F] and continue roasting for 50–55 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads %[165°F].

5. 5

   Transfer the chicken to a cutting board and tent loosely with aluminum foil. Let it rest for at least 10 minutes before carving — this allows the juices to redistribute for maximum juiciness. Carve and serve with the pan drippings spooned over the top.