Roast Chicken with Lemon and Garlic Crispy Skin Juicy - Kitchen20

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)