Ingredients

• 1 whole chicken (4-5 lbs), giblets removed
• 2 tablespoons butter, softened
• 1 tablespoon olive oil
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 stalks celery, roughly chopped

Instructions

1. Prepare the chicken: Remove chicken from refrigerator 1 hour before cooking to bring to room temperature. Pat very dry with paper towels. This is crucial for crispy skin.
2. Preheat oven: Preheat your oven to 425°F (220°C).
3. Season the chicken: Mix softened butter with salt and pepper. Carefully loosen the skin over the breast and spread half the butter under the skin. Rub the remaining butter all over the outside of the chicken.
4. Stuff the cavity: Place the lemon halves, garlic, and half the herbs inside the chicken cavity. Tie the legs together with kitchen twine.
5. Prepare roasting pan: Scatter onion, carrots, celery, and remaining herbs in a roasting pan. Place the chicken on top, breast side up.
6. Roast: Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and juices run clear.
7. Rest: Transfer chicken to a cutting board and tent loosely with foil. Let rest for 15-20 minutes before carving.
8. Make gravy (optional): Use the pan drippings and vegetables to make a simple gravy while the chicken rests.