Roasted Whole Chicken With Lemon And Garlic
There are one million ways to make a roast chicken. This high heat method delivers a delicious bird flavored with lemon and garlic in about an hour.
1 whole (3- to 4-pound) chicken
4 tablespoons unsalted butter, at room temperature
2 lemons, halved
4 cloves garlic, crushed
prep: 15 minutes
total: 1 hour 30 minutes
roasting pan with rack
digital, instant-read meat thermometer
1. Let the butter come to room temperature. (To speed things up, microwave the butter on the lowest heat setting for a minute or so, checking every 20 seconds.) Preheat the oven to 500F.
2. Pat the chicken dry inside and out. Rub the outside well with butter, then generously season the chicken inside and out with salt and pepper. Put the 4 lemon halves and crushed garlic inside the chicken cavity.
3. Put the chicken on a rack in a roasting pan breast side-up, and put it in the oven legs-first. Roast the chicken until it reaches about 170F in the thickest part of the thigh and 165F in the thickest part of the breast, about 1 hour. (The juices should run clear before you take the chicken out of the oven.)
4. Remove the roasting pan from the oven, and stick a spoon into the cavity to help you lift the chicken out onto a platter. Cover the chicken loosely with foil and let it rest at least 15 minutes before serving it.