Ingredients
– 1 whole chicken (approximately 4 to 5 pounds)
– 2 lemons, one zested and juiced, the other cut into wedges
– 4 cloves of garlic, minced
– 1/4 cup of fresh herbs (such as rosemary, thyme, and parsley), chopped, plus whole sprigs for stuffing
– 2 tablespoons olive oil
– 1 teaspoon of kosher salt, or to taste
– 1/2 teaspoon of freshly ground black pepper, or to taste
– 1 small onion, quartered
– 2 tablespoons unsalted butter, at room temperature
Directions
1. Preheat your oven to 425°F (220°C). As it warms, remove the giblets from the chicken cavity and pat the outside of the chicken dry with paper towels.
2. In a small bowl, blend together the lemon zest, minced garlic, chopped herbs, olive oil, salt, and pepper to create a paste.
3. Gently loosen the skin from the breast and thigh areas of the chicken and spread half of the herb paste underneath, directly onto the meat. Rub the remaining paste over the outside of the chicken.
4. Stuff the cavity of the chicken with the lemon wedges, quartered onion, and whole sprigs of fresh herbs.
5. Truss the chicken’s legs and tuck the wing tips back. Place the chicken breast side up in a roasting pan.
6. Squeeze lemon juice over the chicken, then dot the surface with butter.
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