Herb-Rubbed Whole Roasted Chicken

Ingredients · tick what you already have

• whole chicken4 lb
• butter, softened3 tbsp
• olive oil1 tbsp
• dried thyme2 tsp
• dried rosemary1 tsp
• smoked paprika2 tsp
• garlic powder2 tsp
• onion powder1 tsp
• kosher salt2 tsp
• black pepper1 tsp
• lemon1
• garlic head1

Method

1. Take the chicken out of the fridge 30 minutes before cooking, then pat the skin very dry with paper towels so it crisps. Heat the oven to 425°F.
2. Mix the thyme, rosemary, paprika, garlic powder, onion powder, salt and pepper in a small bowl.
3. Rub the softened butter and olive oil all over the skin and under the breast skin, then coat the whole bird evenly with the spice mix.
4. Halve the lemon and the head of garlic crosswise and tuck them into the cavity. Tie the legs together with kitchen twine.
5. Set the chicken breast-side up in a roasting pan or oven-safe skillet. Roast 70 to 80 minutes, until the thickest part of the thigh reads 165°F.
6. Tip: if the herb crust darkens too quickly, as it does in the photo, tent the bird loosely with foil after 45 minutes. Dried herbs and paprika char easily at high heat.
7. Rest the chicken 15 minutes on a cutting board before carving so the juices stay in the meat. Spoon the pan drippings over the slices.