Ingredients:

  • 1 whole chicken, approx 4 lb (1.8kg)
  • 2 tbsp unsalted butter, softened
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 small yellow onion, quartered

Instructions:

  1. Pat the chicken completely dry inside and out using paper towels to ensure a crispy skin.
  2. Combine softened butter, olive oil, sea salt, black pepper, smoked paprika, and garlic powder into a paste.
  3. Gently loosen the skin over the breast meat and slide a portion of the herb butter underneath; rub the remaining paste over the entire exterior of the chicken.
  4. Stuff the lemon halves, halved garlic head, quartered onion, and fresh rosemary and thyme sprigs into the cavity.
  5. Tie the legs together with kitchen twine and place the chicken on a rack in a roasting pan.
  6. Preheat oven to 425°F (218°C) and roast for 15 minutes to sear the skin.
  7. Reduce oven temperature to 350°F (175°C) and continue roasting until the breast reaches 165°F (74°C) and thighs reach 175°F (79°C).
  8. Transfer the chicken to a carving board and let it rest undisturbed for 20 minutes before carving.