Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), preferably free-range
  • 1 lemon, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/4 cup dry white wine or chicken broth (optional)
  • 1 tablespoon butter (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. Pat the chicken dry with paper towels. This is crucial for crispy skin!
  2. In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
  3. Loosen the skin of the chicken breast with your fingers. Rub half of the herb mixture under the skin. Rub the remaining mixture all over the outside of the chicken. Stuff the cavity with lemon slices. If desired, truss the chicken with kitchen twine.
  4. Preheat oven to 400°F (200°C). Place the chicken in a roasting pan. Roast for 45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  5. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender bird.
  6. While chicken rests, deglaze roasting pan with white wine or chicken broth. Simmer on stovetop, scraping up browned bits, until reduced slightly. Whisk in butter and parsley (optional).
  7. Carve the chicken and serve immediately. Drizzle with pan sauce, if desired.