Garlic Butter Roast Chicken

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 425°F (220°C). Pat the chicken dry with paper towels; do not rinse raw poultry. Mix softened butter, garlic, rosemary, thyme, 1 teaspoon salt and pepper.
2. 2Gently loosen skin over the breasts with your fingers without tearing it. Spread half the butter under the skin and the remainder over the outside. Place lemon halves loosely inside the cavity; do not add stuffing. Tie the legs loosely with kitchen twine and tuck wing tips under.
3. 3Toss onion, carrots and potatoes with olive oil and the remaining ½ teaspoon salt in a roasting pan. Set chicken breast-side up on a rack over the vegetables. Pour broth into the pan, not over the skin.
4. 4Roast for 20 minutes, then reduce oven temperature to 375°F (190°C). Continue roasting for about 60–75 minutes, stirring vegetables once. Tent the breast loosely with foil if the skin browns too quickly.
5. 5Check with a thermometer: both the thickest breast and the innermost thigh near the body must reach at least 165°F, avoiding bone. Size and oven performance vary; extend cooking as needed. Transfer chicken to a board and rest 15 minutes. If vegetables need more time, return the pan to the oven while the chicken rests.
6. 6Carve and serve with tender vegetables and skimmed pan juices. Remove leftover meat from the carcass and refrigerate in shallow containers within 2 hours for 3–4 days. Reheat to 165°F.