Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Yield: Serves 4
- 3-4 lb. chicken
- 1 lemon, washed
- 5 cloves garlic
- 2 tsp. coarse salt
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme leaves
- 3 Tbsp. butter, softened OR 3 Tbsp. olive oil
- 1 cup chicken broth
Preheat oven to 400 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemon on the counter with your hand to soften, then prick with a fork, going all the way through the rind to the flesh. Grate the zest from the lemon, then squeeze the juice.
In a small bowl, mash the garlic with the salt until a paste forms. Rub half this paste inside the chicken and then put half of the lemon juice and all of the zest into the cavity.
Add herbs and butter or olive oil to the rest of the garlic paste and rub the mixture on the outside of the chicken. Place in a shallow roasting pan, on a rack (you can use sliced onions for a rack for even more flavor) and pour the broth and remaining lemon juice into the bottom of the pan.
Roast for 60-75 minutes, basting with the pan juices halfway through the cooking time, until a meat thermometer inserted into the thickest part of the thigh registers 170 degrees F, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices.