Ingredients:

  • 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
  • 2 lemons, halved
  • 1 bulb of garlic, halved horizontally
  • 4 tablespoons unsalted butter, softened (60 g)
  • 2 tablespoons olive oil (30 ml)
  • 2 teaspoons sea salt (12 g)
  • 1 teaspoon black pepper (5 g)
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels and gently lift the skin over the breast to rub butter underneath.
  2. Mix olive oil, salt, pepper, and herbs in a bowl and rub the mixture all over the chicken, including inside the cavity.
  3. Place lemon halves and garlic halves inside the cavity.
  4. Let the chicken marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).
  5. Preheat your oven to 425°F (220°C).
  6. Place the chicken breast-side up in the roasting pan and roast for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C), basting with pan juices halfway through cooking.
  7. Let the chicken rest for 15 minutes before carving and serve with pan juices drizzled on top.