Ingredients
- 1 whole chicken (about 4–5 lbs)
- 4 tbsp unsalted butter, softened
- 3 tbsp olive oil
- 6 garlic cloves, minced
- 1 lemon, halved
- 1 onion, quartered
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 cup chicken broth or white wine (for the pan)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the chicken: Pat the chicken dry with paper towels. Season the cavity with salt and pepper, then stuff it with the lemon halves, onion quarters, and a few rosemary and thyme sprigs.
- Make the butter rub: In a bowl, mix softened butter, olive oil, minced garlic, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub it down: Gently lift the chicken skin over the breasts and rub some of the butter mixture underneath. Rub the remaining mixture all over the outside of the chicken.
- Tie the legs together with kitchen twine and tuck the wings under.
- Roast: Place the chicken on a rack in a roasting pan. Pour the broth or wine into the bottom of the pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until a meat thermometer inserted in the thickest part of the thigh reads 165°F (75°C).
- Rest: Let the chicken rest for at least 10–15 minutes before carving to let the juices redistribute.
- Serve: Drizzle with pan juices and serve with your favorite sides — roasted veggies, mashed potatoes, or a fresh salad.
Want a quick gravy or sauce to go with it too?