Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Pat a 4–5 lb whole chicken dry inside and out — dry skin is what browns. Mix 3 tablespoons softened unsalted butter with 4 minced garlic cloves, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1½ teaspoons kosher salt, and ½ teaspoon black pepper.

2. 2

   Gently loosen the breast skin with your fingers and rub half the herb butter under the skin. Rub the rest all over the outside. Stuff the cavity with 1 lemon (halved).

3. 3

   Scatter 1 large onion (quartered) and 4 carrots (cut into chunks) in a roasting pan. Set the chicken on top of the vegetables and pour ½ cup low-sodium chicken broth into the pan.

4. 4

   Roast 20 minutes at 425°F, then lower the oven to 375°F and continue 55–75 minutes until the thickest part of the thigh hits 165°F and the juices run clear. Rest 15 minutes before carving. Spoon the pan juices over the slices and serve with the roasted vegetables. You want juicy herbed roast chicken with crisp golden skin — not dry breast meat or pale flabby skin.