Preheat oven to 400 degrees. Rinse the chicken well and pat dry. Set aside to prepare the chicken rub. Add the minced garlic, rosemary and thyme to the softened butter and blend well. Set aside.
Fill the cavity of the chicken with the quartered lemon, onion, rosemary, and thyme sprigs. Secure with cooking twine.
Rub the softened butter mixture generously over the dry chicken skin. Season as desired with kosher salt and fresh ground pepper.
Place the chicken in a roasting pan or a Cast Iron Skillet. Cook for approximately 1 hour and 20 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F.
Allow the chicken to rest for 15 minutes before slicing/serving. Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees. Rinse the chicken well and pat dry. Set aside to prepare the chicken rub. Add the minced garlic, rosemary and thyme to the softened butter and blend well. Set aside.
Fill the cavity of the chicken with the quartered lemon, onion, rosemary, and thyme sprigs. Secure with cooking twine.
Rub the softened butter mixture generously over the dry chicken skin. Season as desired with kosher salt and fresh ground pepper.
Place the chicken in a roasting pan or a Cast Iron Skillet. Cook for approximately 1 hour and 20 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F.
Allow the chicken to rest for 15 minutes before slicing/serving. Enjoy!