Herb-Butter Roasted Chicken

Herb-Butter Roasted Chicken

Ingredients:

• 1 whole chicken

• 2 sticks of butter

• 6 garlic cloves

• 6 sprigs rosemary

• Zest of 2 lemons

• Salt and pepper to taste

• Crushed red pepper to taste (optional)

• 1-2 onions (varying on size), quartered

• 1-2 lemons (from zesting), quartered

Preheat the oven to 375. Allow your butter to come to room temperature (not melted). You want the butter to be pliable. Chop the garlic and rosemary, zest two lemons, and combine into the butter. Season generously with salt, pepper, and crushed red pepper if you desire. The butter should be soft and fragrant.

For best results, allow the chicken to come to room temperature as well and pat dry with some paper towel. This step will help the chicken cook evenly and allow the skin to get crispy. Prep the chicken skin by gently tucking your fingers under the skin of the breast, wiggling until it releases completely creating a pocket. Be cautious not to rip it. With a utensil of your choice (like a rubber spatula), generously slather the butter under and on top of the skin, on the wings and thighs, and anywhere else. 

Place the chicken into a greased oven-safe roasting pan. Stuff the chicken with the quartered onions and lemon, leaving some on the bottom of the pan to caramelize and roast. Tuck the wings under the body of the chicken to prevent excessive burning. Using kitchen twine, tie the legs up and together; this helps the chicken to roast evenly.

Roast the chicken on the middle rack of the oven for one hour and fifteen minutes. When that time is finished, pull the chicken out, cover with aluminum foil, and allow it to rest for a minimum of fifteen minutes. This last step is so precious and important to ensure the chicken is moist and perfectly cooked.

Use the leftover drippings to make a gravy, if desired. Carve it up and serve with your favorite side dishes!