Ingredients:

  • 1/2 cup unsalted butter, softened
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp orange zest, freshly grated
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 whole chicken, 4-5 lbs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 1 lemon, halved
  • 1 orange, halved
  • 4 sprigs fresh thyme

Instructions:

  1. Remove the chicken from the fridge 30 minutes before cooking. Pat the skin extremely dry with paper towels.
  2. Rub the skin with 1 tbsp olive oil, then sprinkle evenly with salt and pepper.
  3. In a small bowl, mash the softened butter, chopped rosemary, thyme, minced garlic, orange zest, salt, and pepper until a smooth paste forms.
  4. Gently loosen the skin over the breast meat using your fingers. Stuff about half of the herb butter directly under the skin, spreading it evenly over the breast.
  5. Slather the remaining butter over the entire outside of the bird, including the legs and wings.
  6. Place the halved lemon and half of the halved orange inside the chicken cavity.
  7. Place the chicken on a bed of quartered onion, halved garlic head, the remaining orange half, and thyme sprigs in a roasting pan.
  8. Roast until an instant-read thermometer reaches 160°F (71°C). Remove from oven and let rest for 20 minutes to reach a final internal temperature of 165°F (74°C).