Equipment
Ingredients
The Bird
- 1500 g whole chicken, giblets removed
- 1 lemon, halved
- 1 garlic head, halved horizontally
Herb Butter
- 100 g unsalted butter, softened to room temperature
- 5 g fresh thyme, leaves stripped and chopped
- 5 g fresh rosemary, finely chopped
- 12 g kosher salt
- 4 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
In a small mixing bowl, vigorously combine the softened unsalted butter, chopped thyme, chopped rosemary, kosher salt, and black pepper until completely homogenous.
Using paper towels, pat the entire exterior and interior of the whole chicken completely dry. Carefully slide your fingers under the skin at the neck or cavity opening to separate the skin from the breast meat, being cautious not to tear the skin.
Gently push the herb butter mixture underneath the loosened skin, pressing on the outside of the skin to distribute it in an even layer across the breast meat.
Stuff the halved lemon and horizontally halved garlic head into the chicken cavity. Tie the chicken legs together tightly with kitchen twine and tuck the wing tips under the body to ensure even cooking.
Place the chicken breast-side up in the roasting pan. Roast in the preheated oven for 1 hour and 15 minutes. The chicken is safe to eat when the juices run clear and a meat thermometer inserted into the thickest part of the thigh, avoiding bone, registers an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
Remove the chicken from the oven and transfer it to a cutting board. Let it rest undisturbed for 15 minutes before carving to allow the meat fibers to relax and reabsorb their juices.
Chef's Notes
- Always practice strict food safety when handling raw poultry. Use dedicated cutting boards and thoroughly wash your hands, utensils, and surrounding surfaces to prevent cross-contamination.
- For the ultimate crispy skin, prepare the chicken through the drying step, then leave it uncovered in the refrigerator overnight. The cold, circulating air will dehydrate the skin beautifully.
- Save the roasted carcass, wing tips, and any leftover bones. Simmer them with onions, carrots, and celery to create a rich, deeply flavorful homemade chicken stock.
- Resting the chicken is non-negotiable. Carving the bird right out of the oven will cause the pressurized, flavorful juices to spill out onto your cutting board, leaving the meat disappointingly dry.
Storage
Refrigerator: 3 days — Store carved meat in an airtight container. Save the carcass separately for stock.
Freezer: 2 months — Freeze cooked meat removed from the bone in a heavy-duty freezer bag.
Reheating: Reheat gently in a 160C/320F oven covered with foil to prevent drying out.
