Ingredients:

  • 1 whole chicken (around 4-5 pounds / 1.8-2.3 kg), cleaned and patted dry
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
  • Salt and black pepper, to taste
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup chicken broth or water

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine the softened butter, minced garlic, lemon zest, thyme, rosemary, salt, and pepper until well-mixed.
  3. Place the chicken in a roasting pan. Gently lift the skin on the breast and thighs, then spread half of the herb butter mixture underneath. Rub the remaining butter all over the chicken skin.
  4. Scatter the quartered onion, chopped carrots, and celery around the chicken. Pour the chicken broth into the pan.
  5. Roast in the preheated oven for about 1 hour, or until the skin is golden brown and juices run clear. Use a meat thermometer to check for an internal temperature of 165°F (74°C) at the thickest part of the thigh.
  6. Let the chicken rest for about 10-15 minutes before carving. Serve with the roasted vegetables and pan juices.