Ingredients:

  • 1 Whole Chicken, giblets removed (approx. 4.5 lbs)
  • 2 tbsp Unsalted Butter, softened (28g)
  • 1.5 tbsp Kosher Salt (25g)
  • 1 tsp Freshly cracked Black Pepper (2g)
  • 1 medium Lemon, halved
  • 1 head of Garlic, halved crosswise
  • 5 sprigs of Fresh Thyme

Instructions:

  1. Remove the chicken from the refrigerator 30 minutes before cooking. Use paper towels to pat the chicken extremely dry, both inside the cavity and across the entire exterior skin.
  2. Generously season the internal cavity with salt and pepper. Place the halved lemon, garlic head, and fresh herbs inside the cavity.
  3. Rub the softened butter all over the exterior skin. Tie the legs together with kitchen twine and tuck the wingtips behind the back. Season the exterior skin liberally with the remaining salt.
  4. Place the chicken breast-side up in a roasting pan or cast-iron skillet. Roast at 425°F (220°C) until the skin is deep amber brown.
  5. Verify doneness using an instant-read thermometer. The chicken is ready when the thickest part of the thigh reaches 165°F (74°C) and juices run clear.
  6. Transfer the chicken to a carving board and let it rest, uncovered, for 15–20 minutes to allow juices to redistribute before carving.