Whole Roasted Chicken

A fantastic whole roasted chicken with crispy skin, flavored with lemon, garlic, and fresh herbs.

• 1 whole fresh chicken (about 1.2 kg)
• 50 g softened butter
• 1 lemon
• 4 garlic cloves
• 1 bunch fresh thyme or rosemary
• Salt and black pepper
• 2 tbsp olive oil

Method

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   Pat the chicken dry inside and out with paper towels.
3. 3
   Mix butter with salt, pepper, half of the pressed garlic, and chopped herbs.
4. 4
   Rub the herb butter under the skin of the breast and over the entire chicken.
5. 5
   Cut the lemon into wedges. Stuff the chicken cavity with lemon wedges, remaining garlic, and herb sprigs.
6. 6
   Place the chicken in a roasting pan and drizzle with olive oil.
7. 7
   Roast in the oven for about 1 hour and 15 minutes, or until the internal temperature reaches 72–75°C and the juices run clear.
8. 8
   Let the chicken rest for 10–15 minutes before carving.