Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). A high roasting temperature is key to getting that perfectly crisp and golden skin while keeping the inside moist and tender. This will also help infuse the flavors of the garlic herb butter into the chicken while it cooks.

Step 2: Prepare the Garlic Herb Butter

In a small mixing bowl, combine the softened unsalted butter, minced garlic, chopped rosemary, chopped thyme, chopped parsley, lemon zest, and Dijon mustard. Stir everything together until the butter is smooth and all the ingredients are well-incorporated. Add a pinch of salt and pepper to taste. This aromatic garlic herb butter will be the key to the chicken’s flavor, so don’t be shy about using generous amounts under the skin.

Step 3: Season and Stuff the Chicken

Pat the chicken dry with paper towels. This step is essential for achieving crispy skin, as any excess moisture will prevent it from browning properly.

Next, rub the chicken all over with olive oil and season generously with salt and black pepper, making sure to get into all the nooks and crannies. Don’t forget to season inside the cavity of the chicken as well. The seasoning is key to adding flavor to the meat, and you want it well-seasoned both inside and out.

Stuff the cavity of the chicken with lemon halves, onion quarters, and a few sprigs of rosemary and thyme. These ingredients will infuse the chicken with aromatic flavors as it roasts, helping to create a delicious base for your bird.

Step 4: Apply the Garlic Herb Butter

Using your hands or a spoon, gently loosen the skin from the chicken. Be careful not to tear it, especially around the breast area. Once the skin is loosened, take the prepared garlic herb butter and evenly spread it underneath the skin, directly on the meat. Make sure to coat both the breast and thigh areas to ensure maximum flavor.

Any remaining garlic herb butter can be spread on top of the skin, which will help it crisp up during roasting and give the chicken a beautiful golden color. You can also rub the butter over the wings and drumsticks for added flavor.

Step 5: Roast the Chicken

Place the chicken breast-side up on a rack inside a roasting pan or on a baking sheet. The rack allows air to circulate around the chicken, helping it roast more evenly and keeping the skin crisp. If you don’t have a rack, simply place the chicken directly on the pan.

Pour chicken broth into the bottom of the pan, which will help keep the chicken moist and create flavorful drippings for a potential gravy later on.

Roast the chicken in the preheated oven for 1 hour to 1 hour 15 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh (without touching the bone). If the skin starts to brown too quickly, cover the chicken loosely with foil and continue roasting until it’s done.

Step 6: Rest the Chicken

Once the chicken is fully roasted, remove it from the oven and allow it to rest for about 15 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring that your chicken is tender and juicy when sliced.

While the chicken rests, you can spoon some of the pan juices over the top of the chicken for extra flavor.

Step 7: Carve and Serve

After resting, carve the chicken into serving pieces. Start by removing the legs and thighs, then carve the breast meat. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad. Don’t forget to drizzle some of the delicious pan drippings over the meat for added flavor.