Roast Chicken with Lemon and Herbs

A simple, golden roast chicken rubbed with butter, lemon, and herbs, the frugal cook’s Sunday standby.

Ingredients

• 1 whole chicken (about 4 to 5 lbs)
• 4 tablespoons butter, softened
• 1 lemon, halved
• 4 cloves garlic, smashed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

• 1 onion, quartered
• 1 cup chicken stock

Directions

1. Pat the chicken dry and rub the softened butter all over, including under the skin.
2. Squeeze one lemon half over the bird and place both lemon halves, the garlic, and onion in the cavity.
3. Sprinkle generously with thyme, rosemary, salt, and pepper.
4. Place breast-side up on a rack in a roasting pan and pour the stock into the pan.
5. Roast at 425F for 20 minutes, then reduce to 375F and roast about 1 hour more, until the juices run clear and a thigh reads 165F.
6. Rest 15 minutes before carving; spoon the pan juices over the meat.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who believed a good roast chicken is the test of any cook.