Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon / 15 ml olive oil
  • 1 teaspoon / 5 g salt
  • 1/2 teaspoon / 2.5 g black pepper
  • 1 lemon, halved
  • 2 cloves garlic, minced
  • 1 tablespoon / 6 g dried Italian herb blend (or a mix of dried rosemary, thyme, and oregano)
  • 1/2 cup / 120 ml chicken broth
  • 1 tablespoon / 15g unsalted butter, melted

Instructions:

  1. Pat the chicken dry with paper towels. This is key for crispy skin!
  2. In a small bowl, combine olive oil, salt, pepper, minced garlic, and Italian herbs. Rub this mixture all over the chicken, inside and out.
  3. Squeeze the juice from one lemon half into the chicken cavity, then place both lemon halves inside.
  4. Place the chicken in a roasting pan and pour chicken broth into the bottom of the pan.
  5. Brush the chicken with melted butter. Roast at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue roasting, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Check the internal temperature around the 1 hour mark.
  6. Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender bird.
  7. Carve the chicken and serve with your favorite sides.