Lemon Herb Roasted Chicken

Ingredients

• 1 whole chicken (about 1.5kg)
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 lemon, zested and halved
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper
• 1 head garlic, halved crosswise (for the cavity)

Steps

1. 1

   Preheat oven to 220°C / 425°F. Pat the chicken dry — this is key for crispy skin.

2. 2

   Combine butter, minced garlic, lemon zest, thyme, and rosemary into a smooth paste.

3. 3

   Gently separate the skin from the breast and rub half the herb butter directly on the meat under the skin. Rub remaining butter all over the outside.

4. 4

   Season generously with salt and pepper. Stuff the cavity with the lemon halves and garlic head.

5. 5

   Roast for 1 hour, or until juices run clear and a thermometer reads 74°C / 165°F in the thickest part of the thigh.

6. 6

   Rest for 15 minutes before carving. Spoon the pan juices over as you serve.