Roast Chicken with Herb Butter

• 1 whole chicken (approx. 4 lbs)
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, leaves stripped
• 4 cloves garlic, minced
• 1 lemon, halved
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, quartered

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   In a small bowl, mix the softened butter, chopped rosemary, thyme, minced garlic, 1 tsp salt, and 1/2 tsp pepper.

3. 3

   Remove giblets from the chicken and pat it dry with paper towels. Season the cavity generously with salt and pepper.

4. 4

   Stuff the cavity with the lemon halves and onion quarters.

5. 5

   Loosen the skin over the breast and thighs with your fingers. Spread half of the herb butter mixture under the skin.

6. 6

   Rub the remaining herb butter all over the outside of the chicken.

7. 7

   Truss the legs with kitchen twine if desired and tuck the wing tips under.

8. 8

   Place the chicken on a roasting rack in a roasting pan.

9. 9

   Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

10. 10

    Let the chicken rest for 10-15 minutes before carving.