Ingredients
Units
Scale
- 3–5 lb whole chicken, spatchcocked
- 1/2 stick salted butter
- 4 cloves garlic
- 1 lemon zested and sliced
- 1/2 an onion sliced
- handful of fresh herbs chopped, such as thyme, sage, rosemary
- salt and pepper
Instructions
- Pat your chicken dry with paper towels and generously season with kosher salt. Lay it on a plate/platter/cookie sheet in the fridge, uncovered over night.
- Make your herb butter. Mix 1/2 stick salted butter with 4 cloves of chopped garlic, chopped herbs and lemon zest. I rolled mine and chilled it to make it easier to slide under the chicken skin, but it isn’t necessary
- Preheat your oven to 450 degrees. If you have a convection or roast option use that
- Use a cast iron pan or dutch oven big enough to fit your chicken. Layer lemon slices and onion slices on the bottom and place your chicken on top.
- Using your hand, separate the skin from the breast and fill that space with herb butter. If your butter is soft rub some on top as well. If your butter is cold, drizzle the top with olive oil and cracked pepper.
- Using a sharp knife, poke a few holes in the skin
- Roast your chicken for 55-65 minutes or until a thermometer reaches 165.
- Remove your chicken from pan and let rest 10-15 minutes before carving.
Notes
Save your bones to make broth! Want to add gravy? While the chicken rests, remove the onions and lemon pieces from the pan. Stir in 1 tbsp flour and add 1 to 2 cups of chicken stock. Stir until desired thickness and enjoy!
- Prep Time: 24 hours
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roast