Herb & Garlic Roasted Chicken Recipe

Prepare brine

In a large pot or container, combine 8 cups water, 1 cup kosher salt, 1 tablespoon sugar, 1 teaspoon peppercorns and 2 bay leaves. Stir until salt dissolves. Chill the brine until cold (add ice or refrigerate) before using.

Brine the chicken

Submerge the whole chicken in the chilled brine, breast side down. Cover and refrigerate for 2 to 4 hours (up to 6 hours for stronger seasoning). Do not exceed 8 hours for a 4 lb chicken to avoid overly salty meat. Remove chicken from brine, discard brine, and pat the chicken thoroughly dry inside and out with paper towels.

Make compound butter

In a bowl, combine 6 tablespoons softened butter with 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 2 tablespoons chopped parsley, 4 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Mix until evenly combined and soft. Taste and adjust salt/pepper.

Loosen skin and apply butter

Using clean fingers or a small spatula, gently loosen the skin over the chicken breasts and thighs by inserting fingers between skin and meat, taking care not to tear it. Spread about two-thirds of the herb-garlic butter under the skin, distributing it over both breasts and the thigh meat. Rub the remaining butter evenly over the exterior skin of the chicken.

Fill cavity

Stuff the chicken cavity with the quartered onion, halved lemon, 4 smashed garlic cloves and 4 sprigs of rosemary/thyme. This will add flavor and moisture from the inside as it roasts.

Truss the bird

Tuck the wing tips under the bird. Using kitchen twine, tie the legs together snugly so the chicken roasts evenly and retains juices.

Preheat oven and prepare pan

Preheat oven to 425°F (220°C). Position a rack in a roasting pan or ovenproof skillet. Pat the butter-applied chicken once more to ensure even coating. Drizzle 2 tablespoons olive oil over the skin and sprinkle 1 teaspoon coarse kosher salt and 1 teaspoon freshly ground black pepper evenly over the surface.

Roast the chicken

Place the chicken breast-side up on the rack. If desired, add up to 1 cup chicken or vegetable stock to the bottom of the pan to catch drippings and keep the oven moist. Roast at 425°F (220°C) for 15 minutes to jump-start browning, then reduce oven temperature to 375°F (190°C) and continue roasting. Roast about 12–15 minutes per pound total, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). For a 4 lb chicken expect ~55–65 minutes total. Baste once halfway through if desired with pan juices.

Rest and carve

When the chicken reaches temperature, remove it from the oven and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute. Remove kitchen twine, transfer chicken to a cutting board, carve into pieces and serve. Spoon pan juices over carved chicken or skim and serve as a simple gravy.