- 1 4-5 pound whole chicken
- 4 cloves garlic, crushed
- 4 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- 1 lemon, quartered
- 3 tablespoons kosher salt
- 1/ 4 cup olive oil
- 4 tablespoons butter, softened
- 1 teaspoon black pepper
Day One, Season, Truss and Salt the Chicken- Remove the neck and giblets from the chicken. Season the inside cavity of the chicken with salt and pepper, then stuff the cavity with the garlic, thyme, rosemary, sage and lemon quarters.
Truss the chicken using cotton butcher string. Fold the wings under the chicken. Take a 3' length of string and tie it around the base of the chicken, then up to the drumsticks. Tie a knot to hold the drumsticks up against the breast. Place the chicken on a plate and put it in the fridge, uncovered. Let the chicken cool in the fridge overnight.
Day Two, Roast the Chicken- Heat the oven to 475ºF. Place the trussed chicken on a rack over a cookie sheet. Rub the chicken all over with the olive oil, then rub the softened butter over the breast. Sprinkle the chicken liberally with salt and pepper.
Place the chicken in the oven and roast, undisturbed, for 25 minutes. Reduce the heat to 400 and roast the chicken for another 40 minutes. The chicken is done when it reads 160 on a digital thermometer.
Bring the chicken out of the oven and let it rest on the rack for 20 minutes for the juices to absorb into the meat. Carve the chicken and serve.