Lemon Herb Roasted Chicken

Instructions

1. Prepare the chicken
   Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator and allow it to come to room temperature for about 30 minutes. Pat the chicken dry thoroughly with paper towels, inside and out.
2. Make the herb butter
   In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, half of the lemon juice, salt, and pepper. Mix until well combined to form a herb butter paste.
3. Season the chicken
   Gently loosen the skin from the chicken breast and thighs without tearing it. Spread about two-thirds of the herb butter mixture under the skin, distributing it evenly. Rub the remaining herb butter all over the outside of the chicken. Drizzle the olive oil over the chicken and rub to coat evenly.
4. Stuff and truss the chicken
   Place the quartered lemon, onion, and halved garlic head inside the cavity of the chicken. If desired, truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body to ensure even cooking.
5. Roast the chicken
   Place the chicken breast-side up on a rack in a roasting pan. Pour the remaining lemon juice over the chicken. Roast in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for about 1 hour to 1 hour 10 minutes, or until the internal temperature reaches 165°F (74°C) when tested in the thickest part of the thigh.
6. Baste and rest
   Baste the chicken with the pan juices every 20-30 minutes during roasting to keep it moist. Once done, remove from the oven and let rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it stays moist when carved.
7. Make a simple pan sauce
   While the chicken is resting, pour the pan juices into a small saucepan, skimming off excess fat. Bring to a simmer over medium heat and reduce slightly until it reaches your desired consistency. Taste and adjust seasoning if needed.
8. Carve and serve
   Carve the chicken into serving pieces and arrange on a platter. Drizzle with some of the pan sauce and garnish with additional fresh herbs and lemon slices if desired. Serve the remaining sauce on the side.