Ingredients
6
6 servings
- •0.25 cup butter, softened
- •4 cloves garlic, chopped
- •1 tablespoon chopped fresh thyme
- •1 tablespoon chopped fresh rosemary
- •1 lemon, zested and halved
- •1 teaspoon salt, divided
- •1 teaspoon ground black pepper, divided
- •1 whole chicken
- •1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 381
- Carbohydrate: 3g
- Fat: 27g
- Fiber: 1g
- Protein: 31g
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