Lemon-Garlic Roast Chicken

Ingredients

• 1 whole chicken (4 to 5 lbs)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 3 tbsp butter
• 2 lemons
• 1 head garlic
• 4 sprigs fresh thyme or rosemary
• 1 yellow onion
• 2 tbsp olive oil

Steps

1. 1Heat the oven to 425°F. Pat the chicken completely dry — dry skin is crispy skin. Season inside and out with the salt and pepper.
2. 2Rub the soft butter under and over the breast skin. Stuff the cavity with the halved lemon, half the garlic, and the herb sprigs; tie the legs together.
3. 3Scatter the onion, lemon slices, and remaining garlic in a roasting pan or skillet, toss with the olive oil, and set the chicken on top, breast up.
4. 4Roast 70 to 85 minutes, until the skin is deep golden and a thermometer in the thickest thigh reads 165°F. If the breast browns early, tent it loosely with foil.
5. 5Rest the bird 15 minutes before carving. Spoon the jammy onions, lemon, and pan juices over every plate.