Ingredients:

  • 1 whole roasting chicken (approx. 2kg / 4.4 lbs)
  • 2 tbsp Kosher salt
  • 1 tsp cracked black pepper
  • 115g unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp lemon zest
  • 1 large yellow onion, quartered
  • 1 lemon, halved
  • 1 head garlic, halved crosswise
  • 120ml chicken bone broth

Instructions:

  1. Pat the chicken completely dry with paper towels inside and out. Note: Any surface moisture will turn to steam, preventing that shatter-crisp skin we want. Season the cavity and the skin generously with 2 tbsp Kosher salt and 1 tsp black pepper.
  2. In a bowl, combine the 115g softened butter, minced garlic, 1 tbsp thyme, 1 tbsp rosemary, and 1 tsp lemon zest. Using your fingers, gently loosen the skin over the breasts and thighs. Stuff about two thirds of the butter mixture directly under the skin, spreading it as evenly as possible. Rub the remaining butter all over the outside.
  3. Preheat your oven to 425°F (220°C). Place the quartered onion, halved lemon, and halved garlic head in the center of your roasting pan. Pour the 120ml chicken bone broth around the aromatics. Set the chicken on top, breast side up.
  4. Slide the pan into the oven. Roast for 1 hour 5 mins. Note: Check at the 45 minute mark; if the skin is browning too quickly, tent a piece of foil loosely over the breast. Roast until the skin is deep gold and the internal temp hits 165°F (74°C).
  5. Carefully move the bird to a warm platter. Let it rest for at least 15 minutes before carving. This is non negotiable! If you cut it now, all that velvety juice will end up on the board instead of in the meat. While it rests, you can strain the pan drippings to make a quick gravy.