Ingredients
- 1 whole chicken, about 4 pounds
- 3 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 4 garlic cloves, finely grated
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- 1 lemon, halved
- 1 teaspoon flaky sea salt
- 1/2 teaspoon cracked black pepper
Instructions
-
Pat the chicken dry and let it rest at room temperature for 20
minutes while the oven heats to 425°F.
-
Stir the butter, olive oil, garlic, rosemary, thyme, parsley, salt,
and pepper into a fragrant herb paste.
-
Rub the herb paste all over the chicken and tuck the lemon halves
into the cavity for moisture and aroma.
-
Roast for 20 minutes, then lower the heat to 375°F and continue
roasting until the thickest part reaches 165°F.
-
Rest the chicken for 15 minutes, then spoon the pan juices into a
small saucepan and simmer with an extra squeeze of lemon.
-
Carve, drizzle with the lemon jus, and finish with more herbs and a
pinch of flaky sea salt.
