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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 1/4 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
Method
- 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.
