- 1 whole Smart Chicken (about 4 pounds)
- 2 tablespoons unsalted butter, softened
- 3 gloves garlic, minced
- 1 teaspoon minced rosemary
- 1/2 teaspoon minced thyme
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1 onion, cut into wedges
- 1 lemon, cut into wedges
- 1 1/2 cups chicken stock
Preheat oven to 350°F
In a bowl, mix the butter with the minced garlic, minced herbs, lemon zest, salt, and pepper.
Pat the chicken dry. Stuff the chicken with half of the onion and half of the lemon wedges. Tie the legs together using kitchen twine. Rub the chicken all over with the herb butter mixture. Carefully loosen the skin from the breasts and rub some herbed butter under the skin.
Set the chicken breast-side up in a roasting pan. Pour the chicken stock in the pan, and add the remaining onion and lemon to the bottom of the pan. Place the chicken in the oven and roast for about 1 hour 30 minutes, basting every 20 minutes with the pan juices, until the chicken is golden brown and the internal temperature in the thickest part of the thigh registers 165°F.
Transfer the chicken to a cutting board, loosely cover with aluminum foil, and let rest for 10 to 15 minutes before carving. Serve warm with the pan juices poured over the top.