Ingredients:

  • 3 tbsp (42g) unsalted butter, softened
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 tbsp (3g) fresh thyme, finely chopped
  • 1 tsp (2g) lemon zest
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1 whole chicken (approx. 4 lbs / 1.8kg)
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 1 small onion, quartered

Instructions:

  1. Remove the chicken from the fridge 30 minutes before cooking and pat the skin extremely dry with paper towels.
  2. Stuff the chicken cavity with the halved lemon, halved garlic head, and quartered onion.
  3. Gently slide fingers between the breast skin and the meat to create a pocket without tearing the skin.
  4. Combine softened butter, olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper into a thick paste.
  5. Spoon half of the herb butter marinade directly into the breast pockets, spreading it evenly over the meat.
  6. Rub the remaining marinade over the entire outside of the skin, ensuring full coverage.
  7. Place the chicken on a roasting rack in a roasting pan or cast-iron skillet.
  8. Roast in the oven until a meat thermometer reaches 160°F (71°C) in the thickest part of the breast.
  9. Remove from oven and let the bird rest for 20 minutes to allow carry-over cooking to reach a safe 165°F (74°C).