Ultimate Roast Chicken with Lemon and Garlic

A whole chicken roasted with lemon, garlic and herb butter for juicy meat and golden skin.

Ingredients

• 1 whole chicken, about 4 lb (1.8 kg)
• 1/2 cup (115 g) softened butter
• 3 cloves garlic, minced
• 2 tablespoons chopped thyme and parsley
• 1 lemon, halved
• 1 whole head of garlic, halved crosswise
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper

Directions

1. Bring the chicken to room temperature and pat dry. Mix the softened butter with the minced garlic and chopped herbs.
2. Loosen the breast skin and push most of the herb butter underneath, then rub the rest over the outside. Season all over.
3. Stuff the cavity with the lemon halves and halved garlic head. Drizzle with olive oil.
4. Roast at 425°F (220°C) for 15 minutes, then lower to 375°F (190°C) and roast about 1 hour, basting once or twice, until the juices run clear (internal temperature 165°F/74°C).
5. Tip out the resting juices into the pan, rest the chicken 15 minutes, and use the pan juices for gravy before carving.

Notes

Adapted from Gordon Ramsay’s roast chicken.