Ingredients:

  • 1 Whole Chicken (1.8 kg)
  • 12g Coarse Kosher Salt
  • 5g Cracked Black Pepper
  • 56g Unsalted Butter, softened
  • 3 Garlic cloves, minced
  • 1 tbsp Fresh Thyme, chopped
  • 1 tsp Fresh Rosemary, finely minced
  • 1 Lemon, zested and halved

Instructions:

  1. Remove the 1.8 kg chicken from the fridge and pat it completely dry with paper towels.
  2. Rub 12g of coarse kosher salt and 5g of cracked black pepper over every inch of the chicken. Listen for the grit as you massage the seasoning into the skin.
  3. Let the chicken sit on the counter for 30 minutes.
  4. In a small bowl, mix 56g of softened butter with 3 minced garlic cloves, 1 tbsp thyme, 1 tsp rosemary, and the lemon zest.
  5. Carefully loosen the skin over the breast and thighs, then slide half the butter mixture underneath. Spread the remaining butter over the outside.
  6. Place the halved lemon inside the chicken.
  7. Preheat your oven to 220°C (425°F). Place the bird in a heavy roasting pan and cook for 20 minutes.
  8. Lower the temperature to 190°C (375°F) and continue roasting for another 30 minutes.
  9. Roast until the juices run clear and the skin is deep golden brown. The internal temperature should hit 74°C (165°F) in the thickest part of the thigh.
  10. Remove the chicken from the oven and let it rest on a cutting board for 15 minutes.