Lemon Garlic Roast Chicken

Instructions

1. Prepare the chicken
   Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Place on a rack in a roasting pan or a large cast-iron skillet.
2. Make the herb butter
   In a small bowl, combine the softened butter, 1 tablespoon olive oil, minced garlic, lemon zest, chopped thyme, chopped rosemary, 2 teaspoons salt, and 1/2 teaspoon pepper. Mix until well combined.
3. Season the chicken
   Gently loosen the skin of the chicken breast and thighs. Spread half of the herb butter mixture under the skin. Rub the remaining butter mixture all over the outside of the chicken. Season the cavity with the remaining salt and pepper.
4. Stuff and truss the chicken
   Place the lemon quarters, onion quarters, garlic head halves, and herb sprigs inside the cavity. Tie the legs together with kitchen string and tuck the wing tips under the body to prevent burning.
5. Prepare for roasting
   Drizzle the chicken with the remaining olive oil. Pour the chicken broth into the bottom of the roasting pan. Whisk the honey with the lemon juice and brush over the chicken.
6. Roast the chicken
   Roast the chicken for 30 minutes at 425°F (220°C). Reduce the temperature to 375°F (190°C) and continue roasting for about 45-60 minutes more, until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste with pan juices every 20 minutes.
7. Rest before carving
   Remove the chicken from the oven and tent loosely with foil. Let rest for 15 minutes before carving to allow the juices to redistribute throughout the meat.
8. Serve with pan sauce
   Strain the pan juices into a small saucepan, skimming off excess fat. Bring to a simmer and adjust seasoning if needed. Carve the chicken and serve with the warm pan sauce drizzled over the top.