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Ingredients
– 1 whole chicken (3-4 lbs/1.3-1.8 kg)
– 2 tbsp (30g) unsalted butter, softened
– 2 tbsp (30g) olive oil
– 2 cloves garlic, minced
– 1 tsp (5g) dried thyme
– 1 tsp (5g) dried rosemary
– 1 tsp (5g) salt
– 1 tsp (5g) black pepper
– 1 tsp (5g) paprika (optional)
Instructions
1. Preheat oven: Preheat oven to 425°F (220°C).
2. Prep the chicken: Rinse the chicken and pat it dry with paper towels.
3. Season the chicken: Rub the chicken with the softened butter, making sure to get some under the skin as well.
4. Mix the spices: In a small bowl, mix together the olive oil, garlic, thyme, rosemary, salt, pepper, and paprika (if using).
5. Rub the spice mixture: Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
6. Truss the chicken: Use kitchen twine to truss the chicken, tucking the wings under the body and tying the legs together.
7. Place in a roasting pan: Place the chicken in a roasting pan, breast side up.
8. Roast the chicken: Roast the chicken in the preheated oven for 45-50 minutes, or until the skin is golden brown and crispy.
9. Baste the chicken: Baste the chicken with the pan juices every 20-30 minutes to keep it moist and promote even browning.
10. Check the temperature: Check the internal temperature of the chicken, which should reach 165°F (74°C).
11. Let it rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.
Tips and Variations
– To achieve a crisper skin, pat the chicken dry with paper towels before seasoning and roasting.
– Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
– For a more golden-brown skin, rub the chicken with a little bit of honey or maple syrup during the last 10-15 minutes of roasting.
– Experiment with different spice blends, such as lemon and herbs or smoked paprika and garlic, to give the chicken a unique flavor.