Ingredients:

  • 1 whole chicken (4.5 lbs)
  • 2 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 0.5 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 1 whole lemon, halved
  • 1 head garlic, sliced crosswise
  • 1 small yellow onion, quartered
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the 1 whole chicken (4.5 lbs) completely dry with paper towels inside and out.
  2. Combine 0.5 cup unsalted butter, 4 cloves garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp smoked paprika, and 0.5 tsp onion powder in a bowl.
  3. Gently slide your fingers between the breast meat and the skin, being careful not to tear it.
  4. Spread about half of the butter mixture directly onto the meat under the skin.
  5. Rub the remaining butter, along with 2 tsp Kosher salt and 1 tsp cracked black pepper, all over the outside of the bird.
  6. Insert 1 whole lemon (halved), 1 head garlic (sliced), 1 small yellow onion, and 2 sprigs fresh rosemary into the chicken.
  7. Tie the drumsticks together with kitchen twine and tuck the wing tips under the body.
  8. Roast at 425°F (220°C) for 15 minutes until the skin begins to sizzle and brown.
  9. Lower the oven to 375°F (190°C) and cook for another 60 minutes until the internal temperature hits 165°F (74°C).
  10. Remove from the oven and let it sit for 15 minutes.