Ingredients:

  • 1 whole roasting chicken (approx. 1.8 kg – 2 kg / 4 – 4.5 lbs)
  • 2 tbsp (30 ml) extra virgin olive oil
  • 115 g (1/2 cup or 1 stick) unsalted butter, softened to room temperature
  • 4 large cloves garlic, minced finely
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 3 tsp fine sea salt (divided)
  • 1 tsp freshly ground black pepper (divided)
  • 1 whole head of garlic, sliced horizontally in half
  • 2 medium lemons (one quartered, one sliced thinly)
  • 1 large brown onion, roughly chopped
  • 250 ml (1 cup) low-sodium chicken stock (or dry white wine)

Instructions:

  1. Prepare the Bird: Remove the chicken from the packaging. Pat the chicken aggressively dry, inside and out, using paper towels. This is crucial for crisp skin. Let the bird sit at room temperature for 30 minutes while you prep the butter.
  2. Make the Compound Butter: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, 1 tsp salt, and 1/2 tsp pepper. Mix well until everything is evenly incorporated.
  3. Apply the Butter: Gently separate the skin over the breast and thighs from the meat using your fingers. Push two-thirds of the compound butter under the skin, spreading it as evenly as possible over the breasts and thighs. Rub the remaining butter over the outside of the legs and the back.
  4. Stuff the Cavity and Season: Place the quartered lemon, the two halves of the garlic head, and the chopped onion inside the cavity of the bird. Drizzle the outside of the bird with olive oil. Sprinkle liberally with the remaining 2 tsp of coarse salt and 1/2 tsp pepper.
  5. Preheat and Setup: Preheat oven to 220°C (425°F). Place the wire rack inside the roasting pan. Pour the chicken stock (or wine) into the bottom of the pan.
  6. Initial High Heat: Place the chicken, breast-side up, on the rack. Roast for 20 minutes at 220°C (425°F) to achieve a good skin colour and initial crispness.
  7. Reduce Heat and Finish: Reduce the oven temperature to 190°C (375°F). Continue roasting for another 60–75 minutes.
  8. Monitor Doneness: The chicken is done when the internal temperature in the thickest part of the thigh (avoiding bone) reaches 74°C (165°F).
  9. The Crucial Rest: Transfer the finished chicken to a cutting board. Tent loosely with foil and let it rest for a minimum of 15 minutes. Resting allows the muscle fibres to reabsorb the juices.
  10. Carve and Serve: Carve the rested chicken, reserving the pan juices for an optional sauce. Arrange on a platter, garnishing with the thin lemon slices, and serve immediately.