Ingredients
1 chicken, about 4 lbs
for the compound butter
4 Tbsp unsalted butter, room temperature
2 sprigs fresh rosemary, finely chopped
2 sprigs fresh thyme, finely chopped
4 garlic cloves, crushed
1 lemon
1 tsp pepper
1 tsp salt
Directions
Preheat oven to 400°
In a small bowl, mix butter, rosemary, thyme, garlic, finely minced lemon zest, salt, and pepper until well combined.
Tuck wings under the chicken. Using your fingers, separate the skin covering each breast from the meat starting at the leg-end of the chicken. Spread compound butter evenly between skin and breast using half of the compound butter for each side.
Generously salt and pepper cavity. Cut lemon in half, squeeze juices into cavity and place lemons inside. Tie legs together with kitchen twine and place chicken in a roasting pan or stainless steel sauté pan. Season outside with salt and pepper.
Transfer chicken to a preheated oven and roast for about an hour, basting with pan juices after 45 minutes. Chicken is done when internal temperature of the thigh reaches 160° and juices run clear.
Rest for 15 minutes, carve, and serve.
* Use pan juices for a sauce or gravy.