This recipe offers a delightful twist on the classic roast chicken, featuring a flavorful herb rub and a zesty lemon and garlic stuffing.
Combine the kosher salt, freshly ground black pepper, and chopped fresh thyme in a small bowl.
Mix the herbs and spices thoroughly to ensure an even distribution of flavors.
Place the whole chicken on a rack in a roasting pan and rub the herb mixture all over the skin, covering both sides.
Ensure the chicken is dry before applying the rub for better adherence.
Refrigerate the chicken uncovered for at least 8 hours or overnight to allow the flavors to penetrate.
This step helps to dry out the skin, resulting in a crispier texture when roasted.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve even cooking.
Stuff the cavity of the chicken with lemon quarters and a whole head of garlic, halved horizontally.
Squeeze a bit of lemon juice inside the cavity before adding the lemon pieces for extra flavor.
Brush the chicken with melted unsalted butter, ensuring an even coating.
Use a basting brush for a uniform application of butter.
Roast the chicken in the preheated oven, basting every 20 minutes with the pan juices.
Rotate the pan halfway through cooking for even browning.
Check the internal temperature of the chicken at the thickest part of the thigh; it should read 170°F (77°C).
Avoid touching the bone with the thermometer for an accurate reading.
Let the chicken rest for at least 10 minutes before carving and serving.
Resting allows the juices to redistribute, keeping the meat moist.
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