Citrus Herb Roasted Chicken

Instructions

1. Prepare the chicken
   Preheat oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before cooking to bring to room temperature. Pat the chicken dry thoroughly with paper towels, inside and out.
2. Create the herb butter
   In a small bowl, combine the softened butter, chopped thyme, rosemary, sage, lemon zest, orange zest, 1 teaspoon salt, and ½ teaspoon pepper. Mix until well combined to form a fragrant herb butter.
3. Season the chicken
   Gently loosen the skin from the chicken breast and thighs without tearing it. Spread the herb butter mixture underneath the skin. Rub the outside of the chicken with olive oil and season generously with the remaining salt and pepper. Stuff the cavity with quartered lemon, orange, half the garlic head, and herb sprigs.
4. Prepare the roasting pan
   Place the sliced lemon and remaining half garlic head in a roasting pan. Place the chicken, breast side up, on top of the lemon slices. Pour chicken broth into the bottom of the pan.
5. Roast the chicken
   Place the chicken in the preheated oven and roast for 30 minutes. Reduce the oven temperature to 375°F (190°C) and continue roasting for about 45 minutes longer, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear.
6. Baste and rest
   During the last 30 minutes of cooking, baste the chicken with the pan juices every 10 minutes for extra moisture and flavor. Once done, remove from the oven, tent loosely with foil, and let rest for 15 minutes before carving.
7. Make the pan sauce
   While the chicken rests, strain the pan juices into a small saucepan, skimming off excess fat. Bring to a simmer over medium heat and reduce slightly until the sauce reaches your desired consistency, about 5 minutes.
8. Carve and serve
   Carve the chicken into serving pieces. Arrange on a platter, drizzle with the pan sauce, and garnish with additional fresh herbs and citrus slices if desired. Serve immediately with the remaining sauce on the side.