Prep 10 mins
Cook 50 mins
A plump, beautifully browned chicken, fragrant with rosemary, thyme and lemon, is an entrée that’s always welcome. The secret to success is an herb-shallot butter rubbed under the skin to the bird moist. Be careful not to tear the skin as you rub on the butter mixture (which should be at room temperature)
- 4 tablespoons butter, at room temperature
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 shallot, minced
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (3 1/2 lb) roasting chickens, giblets removed
- 1 large lemon
- 2 garlic cloves, unpeeled
- Preheat oven to 400°F In a small bowl, mash together butter, rosemary, thyme shallots, ½ teaspoon of salt and the pepper. With your fingers, rub butter under skin around legs and breast of chicken.
- With fork, prick lemon in several places. Rub cavity of chicken with ½ teaspoon salt and place the lemon and the garlic in the cavity. With kitchen string, tie legs together . Lift wings up towards the neck, the fold wing tips back of chicken so wings stay in place. Sprinkle remaining ½ teaspoon of salt over the chicken.
- Place chicken, breast-side up, on rack in 9x13-inch backing pan. Roast for 50 minutes, basting frequently with pan drippings, until chicken is cooked through and richly browned.
- Transfer chicken to platter or carving board. Pour pan drippings from backing pan into a gravy separator. Pour 1 cup water or chicken broth into backing pan and stir with a whisk to scrape up any browned bits. Pour deglazed juices into gravy separator. Pour off fat and serve chicken with degreased pan gravy.