Lemon Herb Roast Chicken
Crisp, well-seasoned skin and juicy meat from a simple herb butter, a hot oven and a proper rest.
Published
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 50 min
- Serves
- 4
A roast chicken is one of the most useful things you can learn to cook. This version keeps the method simple: salt the bird ahead if you can, rub it with lemon and herb butter, and roast it hot.
The pan juices make an instant sauce, and the leftovers are just as good the next day.
Instructions
- Season the chicken all over with the salt. If you have time, refrigerate it uncovered on a plate for 8 to 24 hours; otherwise let it sit at room temperature for 45 minutes.
- Heat the oven to 425°F (220°C). In a small bowl, mix the butter, thyme, rosemary, lemon zest and pepper.
- Gently loosen the skin over the breast and thighs with your fingers. Rub about half of the herb butter under the skin and the rest over the outside.
- Place the lemon halves and garlic in the cavity, tie the legs together with kitchen twine and set the chicken breast-side up in a roasting pan or large ovenproof skillet.
- Roast for 60 to 75 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C).
- Rest the chicken for 15 minutes before carving. Squeeze the roasted lemon into the pan juices and spoon them over the carved meat.
Notes
Total time includes the 15-minute rest but not the optional overnight salting, which gives the most evenly seasoned meat and crispest skin.
Substitutions
Any combination of sturdy herbs works: sage, oregano or marjoram can replace the thyme or rosemary.
Storage
Refrigerate leftovers within two hours in a covered container for up to 3 days. Save the carcass for stock.
