Roast Chicken

Préparation

1. 1

   Preheat the oven

   Preheat your oven to 425°F. Place a roasting rack inside a roasting pan or oven-safe skillet.

2. 2

   Make the butter rub

   Mix the softened butter with the minced garlic, salt, pepper, and paprika in a small bowl until combined.

3. 3

   Prep the chicken

   Pat the chicken completely dry. Rub the butter mixture all over the outside of the bird and gently work some under the breast skin with your fingers.

4. 4

   Stuff the cavity

   Stuff the cavity with the lemon halves, onion quarters, and rosemary sprigs. Tie the legs together loosely with kitchen twine if you have it.

5. 5

   Roast the chicken

   Place the chicken breast-side up on the rack. Roast at 425°F for 20 minutes, then reduce the oven to 375°F and continue roasting for 60 to 70 minutes, until the skin is deep golden brown.

6. 6

   Check for doneness

   Insert a meat thermometer into the thickest part of the thigh without touching bone. It should read 165°F. The juices should run clear when you pierce the thigh.

7. 7

   Rest and serve

   Transfer the chicken to a cutting board and let it rest uncovered for 10 minutes before carving. Spoon the pan drippings over the top before serving.