Roast Chicken with Lemon and Garlic Crispy Skin Juicy
Achieve the perfect whole roast chicken with zesty lemon garlic and rosemary compound butter tucked under the skin Forget dry chicken this is pure juicy perfect
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Kitchen scale
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Paper towel
Ingredients
- 1 whole roasting chicken (approx. 1.8 kg – 2 kg / 4 – 4.5 lbs)
- 2 tbsp (30 ml) extra virgin olive oil
- 115 g (1/2 cup or 1 stick) unsalted butter, softened to room temperature
- 4 large cloves garlic, minced finely
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 3 tsp fine sea salt (divided)
- 1 tsp freshly ground black pepper (divided)
- 1 whole head of garlic, sliced horizontally in half
- 2 medium lemons (one quartered, one sliced thinly)
- 1 large brown onion, roughly chopped
- 250 ml (1 cup) low-sodium chicken stock (or dry white wine)
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