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Prep Time • 1 hour 20 minutes

Lemon Herb Roast Chicken

Lemon zest, thyme, rosemary, garlic butter

Ingredients

Whole chicken1 (4 lb)
Unsalted butter4 tbsp, softened
Fresh thyme and rosemary4 sprigs each
Garlic cloves6, smashed
Lemon zest and juice2 lemons
Gold potatoes1.5 lb, halved
Carrots and celery3 each, chopped

Notes

Let the chicken rest for 10 minutes before carving. Save pan drippings for gravy.

Steps

1
Pat chicken dry and rub with herb butter (under the skin too).
2
Stuff cavity with aromatics and truss legs.
3
Roast on a bed of vegetables at 425°F until skin is crisp.
4
Tent with foil and rest, then carve and serve with roasted veggies.