Ingredients

4-5 pound whole chicken (room temperature, giblets and neck removed)

1/4 cup unsalted butter (melted)

4 tablespoons olive oil

1 lemon (zested and juiced)

Salt and freshly ground pepper (to taste)

4 tablespoons butter (room temperature)

2 tablespoons fresh parsley (chopped)

1 tablespoon fresh rosemary (chopped)

1 teaspoon fresh thyme (chopped)

1 tablespoon smoked paprika (optional, for darker color)

6 cloves garlic (minced)

1 head garlic (roughly peeled and halved horizontally)

6 sprigs fresh rosemary (tied together)

3 sprigs fresh thyme

1 lemon (quartered)

Instructions

Step 1: Preheat your oven to 425 degrees F and lightly coat a roasting pan with olive oil. Set it aside.

Step 2: Clean the chicken by rinsing it under cold running water, then pat it dry thoroughly with paper towels. Remove any excess fat and leftover feathers.

Step 3: In a small bowl, combine olive oil, melted butter, and lemon juice. Place the chicken on a cutting board or in the roasting pan, pour this mixture over it, and rub under the skin and inside the cavity with your hands.

Step 4: Season the chicken generously with salt and pepper both inside and out. Sprinkle the chopped parsley on top.

Step 5: In a separate bowl, mix 4 tablespoons of room temperature butter with chopped rosemary, thyme, lemon zest, minced garlic, and smoked paprika if using. Stir well.

Step 6: Rub this herb butter mixture all over the chicken, making sure to get some under the skin.

Step 7: Stuff the chicken cavity with the halved garlic head, rosemary sprigs, thyme sprigs, and lemon quarters. Tie the legs together with kitchen string to secure the stuffing.

Step 8: Place the chicken breast-side up in the prepared roasting pan. Roast for 1 hour and 15 to 25 minutes, basting halfway through. The chicken is done when juices run clear when pierced with a skewer.

Step 9: Baste the chicken again once it’s done roasting. Turn on the broiler and broil for 2 to 3 minutes until the skin turns golden and crispy.

Step 10: Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. Use the pan juices to drizzle over the chicken for extra flavor. Serve with fresh lemon wedges on the side.

Tips & Variations

For extra crispy skin, pat the chicken very dry before applying the butter mixture and ensure the oven is fully preheated.

Try adding other fresh herbs like sage or oregano to the butter mix for a different flavor profile.

Using smoked paprika adds a beautiful color and smoky hint but can be omitted if preferred.

Letting the chicken rest properly after roasting helps keep the meat juicy and tender.

FAQs

Can I prepare the chicken in advance?

Yes, you can prepare the herb butter mixture and rub the chicken the night before. Keep it covered in the refrigerator and let it come to room temperature before roasting.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165 degrees F in the thickest part of the thigh, and the juices run clear when pierced with a skewer.