Description
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Ingredients
- ΒΌ cup butter, softened
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 lemon, zested and halved
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 1 whole chicken
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter
- garlic
- thyme
- rosemary
- lemon zest
- 1/2 teaspoon salt
- and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil
- remaining 1/2 teaspoon salt
- and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven
- basting after 30 minutes
- until chicken is no longer pink
- about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh
- near the bone
- should read 165 degrees F (74 degrees C). Let rest before carving
- about 15 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 35 mins
Servings: 6