Lemon Pepper Roasted Chicken

Ingredients

• 1 whole chicken (about 4 to 5 pounds), giblets removed
• 4 tablespoons unsalted butter, softened
• 2 tablespoons lemon zest
• 1 tablespoon black pepper, coarsely cracked
• 2 teaspoons kosher salt
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 lemons, halved
• 1 small onion, quartered
• 2 tablespoons olive oil
• 4 sprigs fresh rosemary or thyme, optional

Method

1. 1

   Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes. Preheat the oven to 425°F.

   20:00 · Rest at room temperature
2. 2

   In a small bowl, mash together the softened butter, lemon zest, cracked pepper, salt, minced garlic, and dried thyme until evenly combined.

3. 3

   Pat the chicken dry inside and out with paper towels. Loosen the skin over the breast and thighs with your fingers, then rub about half of the lemon-pepper butter directly under the skin.

4. 4

   Rub the remaining butter mixture all over the outside of the chicken skin.

5. 5

   Stuff the cavity with two lemon halves and the quartered onion. Tie the legs together with kitchen twine and tuck the wing tips under the body.

6. 6

   Place the chicken breast-side up in a roasting pan or on a rimmed baking sheet fitted with a rack. Drizzle with olive oil and squeeze the remaining lemon halves over the top, then scatter the squeezed halves and herb sprigs around the pan.

7. 7

   Roast until the skin is deep golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F, 70 to 90 minutes, basting with pan juices once halfway through.

   1:10:00 · Roast chicken
8. 8

   Transfer the chicken to a cutting board and let it rest for 15 minutes before carving to let the juices redistribute.

   15:00 · Rest before carving
9. 9

   Carve into pieces and serve with the pan juices spooned over the top.