Ingredients
Scale
- 1 (4-6 pound) whole chicken, spatchcocked
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 8 tablespoons unsalted butter, melted
- 2 cloves garlic, minced or grated
- 1 lemon, quartered
- 1 small yellow onion, quartered
- Small bundle fresh thyme
- Small bundle fresh rosemary
- 6 cloves garlic, smashed and in the skin
- Olive oil, for drizzling
Instructions
- Season the chicken with kosher salt, refrigerate uncovered overnight.
- Bring chicken to room temperature before cooking.
- Preheat oven to 450°F and prepare a baking tray with foil and a cooling rack.
- Arrange lemon, onion, thyme, and garlic on the cooling rack.
- Drizzle olive oil over the chicken, season with salt and pepper.
- Roast uncovered for 30 minutes.
- Make garlic butter with melted butter and minced garlic, and prepare herb brush.
- Baste chicken with garlic butter every 10 minutes until internal temperature is 165°F.
- Let chicken rest for at least 15 minutes before serving.
Notes
Seasoning the chicken overnight enhances its flavor and ensures crispy skin.
Use a meat thermometer to check for doneness.
Resting after cooking is crucial for juicy slices.
- Prep Time: 1 hour (includes overnight salting)
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 0
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 36
- Cholesterol: 120