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Herb Roast Chicken

Sunday classic. Crispy skin, tender meat, and pan juices for the whole table.

95 minPrep 20Cook 75 6 servings
familyweekendchicken
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Source Family cookbook

Steps

  1. 1Heat oven to 425°F. Pat chicken very dry.
  2. 2Rub butter under and over the skin. Season generously with salt and pepper.
  3. 3Stuff cavity with lemon halves, garlic, and herbs.
  4. 4Roast breast-side up 70–80 minutes until juices run clear (165°F in the thigh).
  5. 5Rest 15 minutes before carving. Spoon pan juices over slices.

Ingredients

  • 4 lbWhole chicken
  • 4 tbspButter
  • 4 sprigsFresh thyme
  • 2 sprigsFresh rosemary
  • 1Lemon
  • 1Garlic head
  • to tasteSalt & pepper

Family notes

Mom always served this with roasted carrots and mashed potatoes.

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