Lemon and Herb Roast Chicken

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READY IN: 2hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425° and position a rack in lower third of the oven.
  • In a small bowl, mix the butter with the minced garlic, minced herbs, lemon zest and season with salt and pepper.
  • Rinse chicken and pat dry with paper towels.
  • Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
  • Set the chicken breast-side-up on a rack in a roasting pan.
  • Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water to the pan.
  • Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
  • Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  • Using tongs, turn the chicken breast-side-up.
  • Add another 1/2 cup of water.
  • Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  • Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board.
  • Remove the rack from the pan and spoon off the fat.
  • Set the pan over high heat.
  • Add the stock and cook, scraping up any browned bits.
  • Press the lemon to release the juices.
  • Carve chicken and serve with pan juices.
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