The Best Roasted Chicken
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
butter, softened
¼
cup
garlic, chopped
4
cloves
chopped fresh thyme
1
tablespoon
chopped fresh rosemary
1
tablespoon
lemon, zested and halved
1
salt, divided
1
teaspoon
ground black pepper, divided
1
teaspoon
whole chicken
1
olive oil
1
tablespoon
 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.
