Roast Chicken with Herbs

Instructions

1. Prepare the chicken
   Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Remove any giblets from the cavity and pat the chicken dry with paper towels, inside and out.
2. Make the herb butter
   In a small bowl, mix the softened butter with the olive oil, minced garlic, chopped rosemary, thyme leaves, sage, 1 teaspoon of salt, and ½ teaspoon of pepper until well combined.
3. Season the chicken
   Gently separate the skin from the breast meat using your fingers, being careful not to tear the skin. Spread about two-thirds of the herb butter mixture under the skin, covering the breast meat. 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 halves and quartered onion 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 promote even cooking.
5. Roast the chicken
   Place the chicken breast-side up in a roasting pan. Pour the chicken broth into the bottom of the pan. Roast in the preheated oven for 30 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for about 1 hour, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh with a meat thermometer.
6. Rest before carving
   Remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes before carving to allow the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.
7. Make a simple pan sauce (optional)
   While the chicken is resting, pour the pan drippings into a small saucepan, skimming off excess fat. Bring to a simmer over medium heat and cook for 3-5 minutes until slightly reduced. Strain through a fine-mesh sieve before serving alongside the carved chicken.