Lemon And Herb Roast Chicken

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter, softened
• 4 garlic cloves
• 1 garlic clove, minced
• 1/2 teaspoon rosemary, minced
• 2 rosemary sprigs
• 1/2 teaspoon thyme, minced
• 2 fresh thyme sprigs
• 1/2 teaspoon lemon zest
• salt
• pepper, freshly ground
• 4 lbs chicken, whole, room temperature
• 1 large onion, cut into 8 wedges
• 1 lemon, cut crosswise into 8 rounds
• 1/2 cup chicken stock or 1/2 cup low-sodium broth

Recipe

• 1 preheat the oven to 425° and position a rack in lower third of the oven.
• 2 in a small bowl, mix the butter with the minced garlic, minced herbs, lemon zest and season with salt and pepper.
• 3 rinse chicken and pat dry with paper towels.
• 4 rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
• 5 set the chicken breast-side-up on a rack in a roasting pan.
• 6 scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water to the pan.
• 7 roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
• 8 using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
• 9 using tongs, turn the chicken breast-side-up.
• 10 add another 1/2 cup of water.
• 11 roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
• 12 tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board.
• 13 remove the rack from the pan and spoon off the fat.
• 14 set the pan over high heat.
• 15 add the stock and cook, scraping up any browned bits.
• 16 press the lemon to release the juices.
• 17 carve chicken and serve with pan juices.